Author:
Karaman Safa,Kayacier Ahmed
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference45 articles.
1. Akalin, A. S., Karagozlu, C., & Unal, G. (2008). Rheological properties of reduced fat and low fat ice cream containing whey protein isolate and inulin. European Food Research and Technology, 227, 889–895.
2. Akin, M. B., Akin, M. S., & Kirmaci, Z. (2007). Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in ice cream. Food Chemistry, 104, 93–99.
3. AOAC. (2002). Official Methods of Analysis (17th ed.). Arlington: Association of Official Analytical Chemists, Inc.
4. Aydın, S., Öztürk, Y., Baser, K. H. C., Kırımer, N., & Kurtaröztürk, N. (1992). Effects of Alcea pallida L (A) and Tilia argentea Desf Ex Dc infusions on swimming performance in mice. Phytotheraphy Research, 6, 219–220.
5. Bourne, M.C. (2002). Physics and texture. In Chapter 3, Food texture and viscosity. concept and measurement. Harcourt Place, London, UK: Academic Press (pp.59-106).
Cited by
34 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献