Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties

Czech Journal of Food Sciences

Volumn 37, Issue 6, 2019, Pages 446-455

  Arslaner, Ayla ^a   Salik, Mehmet Ali ^a   Özdemir, Salih ^b   Akköse, Ahmet ^b  

^a BAYBURT UNIVERSITY   (Turkey)

^b ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Honey; Ice cream stability; Stevia; Thermal analysis; Yogurt ice cream

Indexed keywords

DAIRY PRODUCTS; ICE CONTROL; LACTIC ACID; MELTING POINT; SUGAR (SUCROSE); SUGAR SUBSTITUTES; THERMOANALYSIS;

HONEY; ICE CREAMS; ICE CRYSTALS; LACTIC ACID BACTERIA; PEAK TEMPERATURES; STEVIA;

ICE;

EID: 85079351866     PISSN: 12121800     EISSN: 18059317     Source Type: Journal    
DOI: 10.17221/311/2018-CJFS     Document Type: Article

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