The effects of select stabilizers addition on physicochemical, textural, microstructural and sensory properties of ice cream-Reference-Cited by-同舟云学术

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The effects of select stabilizers addition on physicochemical, textural, microstructural and sensory properties of ice cream

Published:2022-10-29 Issue:2 Volume:17 Page:1119-1131
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

DEMİR Şule,ARSLAN Seher^ORCID

Funder

Pamukkale Üniversitesi

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-022-01621-w.pdf

Reference69 articles.

1. R. Feizi, K.K.T. Goh, A.N. Mutukumira, Int. Dairy. J. (2021). https://doi.org/10.1016/j.idairyj.2021.105087

2. M. Azari-Anpar, N.S. Tehrani, N. Aghajani, M. Khomeiri, J. Food Sci. Technol. (2017). https://doi.org/10.1007/s13197-016-2451-1

3. Q.A. Syed, S. Anwar, R.Shukat, & T. Zahoor, J. Nutri Health Food Eng. (2018). https://doi.org/10.15406/jnhfe.2018.08.00305

4. M. Bahramparvar, M.Mazaheri Tehrani, Food Rev. Int. (2011). https://doi.org/10.1080/87559129.2011.563399

5. G. Ünal, Süt Dünyası 39, 56–57 (2012) (in Turkish)

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