Makale detayı · 2013 · article
Optimization of gum combination in prebiotic instant hot chocolate beverage model system in terms of rheological aspect Mixture design approach
ISSN1935-5130
YÖKSİS
OpenAlex
Üst %10
Yıl2013
Atıf39OpenAlex
Atıf41Semantic Scholar
Yüzdelik%92,8
FWCI4,411,00 = dünya ortalaması
Scopus (SJR)Q1
WoS (JCR)Q1
Veri kaynağı ayrımı
- YÖKSİSYÖKSİS makale kaydı
- YÖKSİS dergi adıFOOD AND BIOPROCESS TECHNOLOGY
- Katalog eşleşmesi (ISSN)Food and Bioprocess Technology
- OpenAlexOpenAlex zenginleştirmesi (özet, atıf, konular)
- Semantic Scholaratıf sayısı (OpenAlex ile birleştirilmez)
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39atıfOpenAlex · cited_by_count (önbellek / veritabanı)
Yerel katalogda bu makaleye atıf yapan 44 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).
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- 2013 Application of Different Multi criteria Decision Techniques to Determine Optimum Flavour of Prebiotic Pudding Based on Sensory AnalysesAtıf 52 · OpenAlex
- 2013 Application of Different Multi criteria Decision Techniques to Determine Optimum Flavour of Prebiotic Pudding Based on Sensory AnalysesAtıf 52 · OpenAlex
- 2012 Application of Different Multi criteria Decision Techniques to Determine Optimum Flavour of Prebiotic Pudding Based on Sensory AnalysesAtıf 52 · OpenAlex