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Academic Journal

YENİ BİR ÜRÜN-KAKAOLU KESTANE KREMASI ÜRETİMİNDE KAVURMA SICAKLIĞININ ETKİSİ.

Subjects: *CHESTNUT; *WATER levels; *MODELS & modelmaking

  • Source: GIDA: The Journal of Food. 2019, Vol. 44 Issue 4, p576-584. 9p. 1 Diagram, 2 Charts, 7 Graphs.

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Academic Journal

The Mysterious Light of Dark Chocolate

Subjects: cacao; chocolate; cardiovascular diseases

  • Source: Türk Kardiyoloji Derneği Arşivi, Vol 43, Iss 2, Pp 199-207 (2015)

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