Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product-Reference-Cited by-同舟云学术

Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product

Published:2022 Issue:1 Volume:94 Page:
ISSN:1678-2690
Container-title:Anais da Academia Brasileira de Ciências
language:
Short-container-title:An. Acad. Bras. Ciênc.

Author:

GUL OSMAN¹^ORCID,ATALAR ILYAS²^ORCID,MORTAS MUSTAFA³^ORCID,SARICAOGLU FURKAN TURKER⁴^ORCID,BESIR AYSEGUL³^ORCID,GUL LATIFE BETUL⁵^ORCID,YAZICI FEHMI³^ORCID

Affiliation:

1. Kastamonu University, Turkey

2. Eskişehir Osmangazi University, Turkey

3. Ondokuz Mayis University, Turkey

4. Bursa Technical University, Turkey

5. Giresun University, Turkey

Publisher

FapUNIFESP (SciELO)

Subject

Multidisciplinary

Link

http://www.scielo.br/pdf/aabc/v94n1/0001-3765-aabc-94-01-e20191172.pdf

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3. Development of a frozen yogurt fortified with a nano-emulsion containing purple rice bran oil;ALFARO SANABRIA LA,2012

4. Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition;AMARAL JS;Eur Food Res Technol,2005

5. Official Methods of Analysis,1995

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