Journal Article

·2019 OPEN ACCESS

The effect of invertase concentration on quality parameters of fondant

Özge Özcan YTU , Ruşen Metin Yıldırım YTU , Ömer Said Toker YTU , Nurcanan Akbas YTU , Görkem Özülkü YTU , Mustafa Yaman YTU

Journal of Food Science and Technology

No open-access abstract is available for this article. Use the DOI link on the right to read the full text.

Keywords

Invertase Quality (philosophy) Chemistry Philosophy Food science Epistemology Sucrose

Subject Areas

Microbial Metabolites in Food Biotechnology ·Nutrition and Dietetics ·Health Sciences
Food composition and properties ·Nutrition and Dietetics ·Health Sciences
Polysaccharides Composition and Applications ·Food Science ·Life Sciences

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