The effect of gum tragacanth on the rheological properties of salep based ice cream mix

dc.contributor.author	Kurt, Abdullah
dc.contributor.author	Cengiz, Alime
dc.contributor.author	Kahyaoglu, Talip
dc.date.accessioned	16/12/21 12:07
dc.date.available	16/12/21 12:07
dc.date.issued	2016
dc.identifier.issn	0144-8617
dc.identifier.uri	http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/10468
dc.identifier.uri	https://doi.org/10.1016/j.carbpol.2016.02.018
dc.description.abstract	The influence of concentration (0-0.5%, w/w) of gum tragacanth (GT) on thixotropy, dynamic, and creep-recovery rheological properties of ice cream mixes prepared with milk or water based were investigated. These properties were used to evaluate the viscoe
dc.language.iso	English
dc.publisher	Elsevıer Scı Ltd
dc.source	Carbohydrate Polymers
dc.title	The effect of gum tragacanth on the rheological properties of salep based ice cream mix
dc.type	Article
dc.identifier.startpage	116
dc.identifier.endpage	123
dc.identifier.doi	10.1016/j.carbpol.2016.02.018
dc.identifier.wos	WOS:000373828300015
dc.identifier.volume	143

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