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

dc.contributor.author	Kurt, Abdullah
dc.contributor.author	Atalar, Ilyas
dc.date.accessioned	16/12/21 12:07
dc.date.available	16/12/21 12:07
dc.date.issued	2018
dc.identifier.issn	0268-005X
dc.identifier.uri	http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/10232
dc.identifier.uri	https://doi.org/10.1016/j.foodhyd.2018.04.011
dc.description.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
dc.language.iso	English
dc.publisher	Elsevıer Scı Ltd
dc.source	Food Hydrocolloıds
dc.title	Effects of quince seed on the rheological, structural and sensory characteristics of ice cream
dc.type	Article
dc.identifier.startpage	186
dc.identifier.endpage	195
dc.identifier.doi	10.1016/j.foodhyd.2018.04.011
dc.identifier.wos	WOS:000432774000021
dc.identifier.volume	82

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