The effects of using different plant species and sweeteners (stevia and sucrose) in sherbet production on chemical and sensory quality of sherbet
İsa Arslan Karakütük, Memnune Şengül, Melek Zor, Sefa Aksoy
Topics & Concepts
SteviaChemistrySucroseSugarFood scienceQuinic acidStevia rebaudianaHuskHorticultureBotanyBiologyBiochemistryMedicineAlternative medicinePathologyPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesBiochemical Analysis and Sensing Techniques