Show simple item record

dc.contributor.authorKurt, Abdullah
dc.contributor.authorAtalar, Ilyas
dc.date.accessioned16/12/21 12:07
dc.date.available16/12/21 12:07
dc.date.issued2018
dc.identifier.issn0268-005X
dc.identifier.urihttp://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/10232
dc.identifier.urihttps://doi.org/10.1016/j.foodhyd.2018.04.011
dc.description.abstractThis 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.isoEnglish
dc.publisherElsevıer Scı Ltd
dc.sourceFood Hydrocolloıds
dc.titleEffects of quince seed on the rheological, structural and sensory characteristics of ice cream
dc.typeArticle
dc.identifier.startpage186
dc.identifier.endpage195
dc.identifier.doi10.1016/j.foodhyd.2018.04.011
dc.identifier.wosWOS:000432774000021
dc.identifier.volume82


Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record