The effect of the use of salep powder obtained from different wild orchid species in Turkey on the rheological, thermal, and sensory properties of ice cream
Author:
Affiliation:
1. Istinye University, Turkey; Yıldız Technical University, Turkey
2. Yıldız Technical University, Turkey
3. Istinye University, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100447&tlng=en
Reference43 articles.
1. FTIR‐based comparative analysis of glucomannan contents in some tuberous orchids, and effects of pre‐processing on glucomannan measurement;Acemi A.;Journal of the Science of Food and Agriculture,2019
2. Comparison of the effects of adding microbial transglutaminase to milk and ice cream mixture on the properties of ice cream;Al M.;International Journal of Dairy Technology,2020
3. The effect of cold press chia seed oil by-products on the rheological, microstructural, thermal, and sensory properties of low-fat ice cream;Atik I.;Foods,2021
4. Application and functions of stabilizers in ice cream;Bahramparvar M.;Food Reviews International,2011
5. Effect of replacement of milk by block freeze concentrated whey in physicochemical and rheological properties of ice cream;Barros E. L. S.;Food Science and Technology,2022
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