Litcius/Paper detail

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

Hatice Beki̇roğlu, Hamza Göktaş, Dila Karaibrahim, Fatih Bozkurt, Osman Sağdıç

2022International Journal of Gastronomy and Food Science41 citationsDOI

Topics & Concepts

Ice creamFood scienceChemistryMilk fatRheologyMaterials scienceLinseed oilComposite materialNuts composition and effectsMeat and Animal Product QualityBee Products Chemical Analysis
Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk | Litcius