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The Two Basic Components of Molecular Gastronomy: Agar-Agar and Alginate

dc.contributor.authorGÜLÜM, Levent
dc.contributor.authorYIKMIŞ, Seydi
dc.contributor.authorAKSU, Harun
dc.date.accessioned2021-03-06T11:43:06Z
dc.date.available2021-03-06T11:43:06Z
dc.identifier.citationAKSU H., YIKMIŞ S., GÜLÜM L., "The Two Basic Components of Molecular Gastronomy: Agar-Agar and Alginate", II.International VETistanbul Group Congress, Antalya, Türkiye, 8 - 12 Nisan 2015, ss.144-147
dc.identifier.othervv_1032021
dc.identifier.otherav_f06356c4-f126-4997-9873-8b31d5863765
dc.identifier.urihttp://hdl.handle.net/20.500.12627/157754
dc.language.isoeng
dc.subjectTarımsal Bilimler
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarım Bilimleri
dc.titleThe Two Basic Components of Molecular Gastronomy: Agar-Agar and Alginate
dc.typeBildiri
dc.contributor.departmentDiğer Kurumlar , ,
dc.contributor.firstauthorID612454


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