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Determination of rheological, melting and sensorial propert..:
Bekiroglu, Hatice
;
Goktas, Hamza
;
Karaibrahim, Dila
..
International Journal of Gastronomy and Food Science. 28 (2022) - p. 100521 , 2022
Link:
https://doi.org/10.1016/j.ijgfs.2022.100521
RT Journal T1 <Title>Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijgfs.2022.100521&Exemplar=1&LAN=DE A1 Bekiroglu, Hatice A1 Goktas, Hamza A1 Karaibrahim, Dila A1 Bozkurt, Fatih A1 Sagdic, Osman PB Elsevier BV YR 2022 SN 1878-450X JF International Journal of Gastronomy and Food Science VO 28 SP 100521 LK http://dx.doi.org/https://doi.org/10.1016/j.ijgfs.2022.100521 DO https://doi.org/10.1016/j.ijgfs.2022.100521 SF ELIB - SuUB Bremen
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