Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration-Reference-Cited by-同舟云学术

Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration

Published:2014-01 Issue:1 Volume:97 Page:97-110
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Karaman Safa,Toker Ömer Said,Yüksel Ferhat,Çam Mustafa,Kayacier Ahmed,Dogan Mahmut

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

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