Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk
İlyas Atalar, Abdullah Kurt, Osman Gül, Fehmi Yazıcı
Topics & Concepts
Ice creamRheologyFood scienceChemistryWater holding capacityApparent viscosityConsistency indexMaterials scienceComposite materialProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes