|
[1]
|
Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits
ACS Omega,
2023
DOI:10.1021/acsomega.3c02176
|
|
|
|
|
[2]
|
FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME
GIDA / THE JOURNAL OF FOOD,
2022
DOI:10.15237/gida.GD21152
|
|
|
|
|
[3]
|
The Selection of the Optimal Impregnation Conditions of Vegetable Matrices with Iodine
Molecules,
2022
DOI:10.3390/molecules27103351
|
|
|
|
|
[4]
|
Inulin as a fat replacer in pea protein vegan ice cream and its influence on textural properties and sensory attributes
Applied Food Research,
2022
DOI:10.1016/j.afres.2022.100066
|
|
|
|
|
[5]
|
Effect of Pumpkin Cultivar on the Selected Quality Parameters of Functional Non-Dairy Frozen Desserts
Applied Sciences,
2022
DOI:10.3390/app12168063
|
|
|
|
|
[6]
|
PHYSICOCHEMICAL PROPERTIES AND SENSORY ACCEPTABILITY OF ICE CREAM PREPARED WITH DIFFERENT RATIOS OF DAIRY WHIPPING CREAM TO TOMATO PUREE
Universiti Malaysia Terengganu Journal of Undergraduate Research,
2022
DOI:10.46754/umtjur.v4i2.270
|
|
|
|
|
[7]
|
Dairy ingredients replaced with vegan alternatives: valorisation of ice cream
International Journal of Food Science & Technology,
2022
DOI:10.1111/ijfs.15895
|
|
|
|
|
[8]
|
FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME
Gıda,
2022
DOI:10.15237/gida.GD21152
|
|
|
|
|
[9]
|
A novel functional reduced fat ice cream produced with pea protein isolate instead of milk powder
Journal of Food Processing and Preservation,
2021
DOI:10.1111/jfpp.15901
|
|
|
|
|
[10]
|
Study the effect of replacing the skim milk used in making ice cream with some dried fruit
Food Science and Technology,
2021
DOI:10.1590/fst.29620
|
|
|
|