Utilization of natural plant sources in a traditional dairy dessert, Muhallebi
Author:
Affiliation:
1. Department of Food Engineering, Faculty of Engineering, Zonguldak Bulent Ecevit University, Zonguldak, Turkey
Funder
received from public, commercial, or not-for-profit funding agencies for this study
Publisher
Informa UK Limited
Subject
Agricultural and Biological Sciences (miscellaneous),Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/23311932.2023.2200601
Reference61 articles.
1. A Turkish Cheese-based dessert;Akpınar Bayızıt A.;Bulgarian Journal of Agricultural Science,2010
2. Milk-based traditional Turkish desserts;Akpinar-Bayizit A.;Mljekarstvo,2009
3. Antioxidant activity of different species and varieties of turmeric (Curcuma spp): Isolation of active compounds
4. Antioxidant properties of dairy products fortified with natural additives: A review
5. Diversity of Bioactive Compounds and Their Therapeutic Potential
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