Antioxidant capacity and functionality of oleaster (Elaeagnus angustifoliaL.) flour and crust in a new kind of fruity ice cream-Reference-Cited by-同舟云学术

Antioxidant capacity and functionality of oleaster (Elaeagnus angustifoliaL.) flour and crust in a new kind of fruity ice cream

Author:

Çakmakçı Songül¹,Topdaş Elif F.¹,Kalın Pınar²,Han Hatice²,Şekerci Pınar¹³,P. Köse Leyla²,Gülçin İlhami²⁴

Affiliation:

1. Department of Food Engineering; Faculty of Agriculture; Atatürk University; 25240 Erzurum Turkey

2. Department of Chemistry; Faculty of Sciences; Atatürk University; 25240 Erzurum Turkey

3. Department of Food Engineering; Ardahan University; Ardahan Turkey

4. Zoology Department; College of Science; King Saud University; 11451 Riyadh Saudi Arabia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference52 articles.

2. Physical and nutritional properties of oleaster (Elaeagnus angustifolia L.) growing in Turkey;Akbolat;Asian Journal of Chemistry,2008

3. Anonymous 2014 Elaeagnus angustifolia http://en.wikipedia.org/wiki/Elaeagnus_angustifolia

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