Effects of freeze‐dried black carrot fiber addition on the physicochemical, color, sensory attributes, and mineral contents of ayran-Reference-Cited by-同舟云学术

Effects of freeze‐dried black carrot fiber addition on the physicochemical, color, sensory attributes, and mineral contents of ayran

Published:2022-10-14 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Say Dilek¹^ORCID,Saydam İbrahim Başar²^ORCID,Güzeler Nuray³^ORCID

Affiliation:

1. Vocational School of Pozantı Cukurova University Adana Turkey

2. Kahramanmaras Investment Support Office Eastern Mediterranean Development Agency Antakya Turkey

3. Department of Food Engineering, Faculty of Agriculture Cukurova University Adana Turkey

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17225

Reference40 articles.

1. Optimization of anthocyanins extraction from black carrot pomace with thermosonication

2. Functional properties of fermented milk produced with plant proteins

3. The impact of quinoa flour on some properties of ayran

4. Changes in the quality of kefir fortified with anthocyanin-rich juices during storage

5. Effect of whey fractions on microbial and physicochemical properties of probıotıc ayran (drinkable yogurt);Ayar A.;International Food Research Journal,2013

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