Effect of hazelnut type, hydrocolloid concentrations and ultrasound applications on physicochemical and sensory characteristics of hazelnut-based milks-Reference-Cited by-同舟云学术

Effect of hazelnut type, hydrocolloid concentrations and ultrasound applications on physicochemical and sensory characteristics of hazelnut-based milks

Published:2023-02 Issue: Volume:402 Page:134288
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Şen Levent,Okur Selma

Funder

Giresun Üniversitesi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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4. Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks;Bernat;LWT - Food Science and Technology,2015

5. Calcium intake and health;Cormick;Nutrients,2019

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