Reformulation and Characterization of Mediterranean Ingredients by Novel Technologies

AuthID
 P-018-QQ5
21
Author(s)
Ates, EG
·
Bal, M
·
Karasu, MC
·
Cifte, NE
·
Erdem, F
·
Gul, MR
·
Tas, O
·
Karsli, GT
·
Pleslic, S
·
Smokrovic, K
·
[+1]·
Abiad, MG
·
Dukic, J
·
Jambrak, AR
·
Tchonkouang, RD
·
Antunes, MD
·
Mert, B
·
Sumnu, G
·
Alpas, H
·
Oztop, M
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Tipo de Documento
Review
Year published
2025
Publicado
in FOOD ENGINEERING REVIEWS, ISSN: 1866-7910
Volume: 17, Número: 3, Páginas: 671-705 (35)
Indexing
Wos®
Scopus®
Crossref®4
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-105003426247
Wos: WOS:001471094100001
Source Identifiers
ISSN: 1866-7910
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All authors
Name Order Nome   Name Order Nome   Name Order Nome
1 Ates, EG;   2 Bal, M;   3 Karasu, MC;
4 Cifte, NE;   5 Erdem, F;   6 Gul, MR;
7 Tas, O;   8 Karsli, GT;   9 Pleslic, S;
10 Smokrovic, K;   11 Maltar Strmecki, N;   12 Abiad, MG;
13 Dukic, J;   14 Jambrak, AR;   15 Tchonkouang, RD;
16 Vieira, MC ;   17 Antunes, MD;   18 Mert, B;
19 Sumnu, G;   20 Alpas, H;   21 Oztop, M;

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