Quality characteristics of Turkish delight (lokum) as influenced by different concentrations of cornelian cherry pulp-Reference-Cited by-同舟云学术

Quality characteristics of Turkish delight (lokum) as influenced by different concentrations of cornelian cherry pulp

Published:2018-05-09 Issue:7 Volume:42 Page:e13656
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Kavak Dilek Demirbuker¹^ORCID,Akpunar Emine Boztas¹

Affiliation:

1. Food Engineering Department, Engineering Faculty; Afyon Kocatepe University, ANS Campus; Afyonkarahisar 03200 Turkey

Funder

Afyon Kocatepe University Scientific Research Project Commission

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13656/fullpdf

Reference37 articles.

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3. Use of factorial experimental design for analyzing the effect of storage conditions on color quality of sun-dried tomatoes;Akdeniz;Scientific Research and Essays,2012

4. Textural characteristics of microwave-baked and convective-baked Madeira cake;Al-Muhtaseb;Food Processing and Technology,2013

5. Altuğ , T. Ve Gönül , M. 1987 A Study on Sugar Dry Matter and Moisture Content Analysis for Lokum

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