Makale detayı · 2013 · article
The effects of the different gums and their interactions on the rheological properties of a dairy dessert A mixture design approach
ISSN1935-5130
YÖKSİS
OpenAlex
Üst %10
Yıl2013
Atıf67OpenAlex
Atıf72Semantic Scholar · 5 etkili
Yüzdelik%93,2
FWCI4,511,00 = 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
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- Semantic Scholaratıf sayısı (OpenAlex ile birleştirilmez)
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