Effects of quince seed on the rheological, structural and sensory characteristics of ice cream

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Date
2018
Author
Kurt, Abdullah
Atalar, Ilyas
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Abstract
This study investigated the potential use of quince seed to improve the rheological, melting, textural and sensory characteristics of ice cream. The high dietary fiber, polysaccharide and protein contents of these seeds made them a candidate to achieve th
URI
http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/10232
https://doi.org/10.1016/j.foodhyd.2018.04.011
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