Effects of quince seed on the rheological, structural and sensory characteristics of ice cream

Food Hydrocolloids

Volumn 82, Issue , 2018, Pages 186-195

  Kurt, Abdullah ^a   Atalar, Ilyas ^b  

^a BITLIS EREN UNIVERSITY   (Turkey)

^b ONDOKUZ MAYIS UNIVERSITY   (Turkey)

Author keywords

Ice cream; Melting properties; Quince seed; Rheology; Sensory; Texture

Indexed keywords

EMULSIFICATION; GELATION; MELTING; NUTRITION;

FLOW BEHAVIOURS; ICE CREAMS; MELTING CHARACTERISTICS; MELTING PROPERTIES; QUINCE SEED; RHEOLOGICAL CHARACTERISTICS; SENSORY; SENSORY CHARACTERISTICS; STRUCTURAL CHARACTERISTICS; TEXTURAL CHARACTERISTIC;

TEXTURES;

EID: 85045040489     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.04.011     Document Type: Article

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