Work

Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk

Year: 2022

Type: article

Source: International Journal of Gastronomy and Food Science

DOI: 10.1016/j.ijgfs.2022.100521

Authors: Hatice Bekiroglu, Hamza Goktas, Dila Karaibrahim, Fatih Bozkurt, Osman Sagdic

Institutions: Yıldız Technical University, Istinye University

Language: English

Topic: Advanced Scientific Research Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Türkiye Bilimsel ve Teknolojik Araştırma Kurumu

Award: G1117260921

OpenAlex ID: W4220981306

FWCI: 4.431

Cites: 34

Cited by: 47

Related to: 10