À propos de cet article
Catégorie d'article: Original Article
Publié en ligne: 27 déc. 2022
Pages: 121 - 132
Reçu: 19 nov. 2021
Accepté: 13 oct. 2022
DOI: https://doi.org/10.2478/jas-2022-0010
Mots clés
© 2022 Kubra Arslan et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.
Arslan, Kubra
Department of Food Engineering, University of MersinTurkey
Turhan, Mahir
Department of Food Engineering, University of MersinTurkey