| dc.contributor.author | Dervisoglu, M | |
| dc.contributor.author | Yazici, F | |
| dc.date.accessioned | 2020-06-21T15:28:56Z | |
| dc.date.available | 2020-06-21T15:28:56Z | |
| dc.date.issued | 2006 | |
| dc.identifier.issn | 1082-0132 | |
| dc.identifier.issn | 1532-1738 | |
| dc.identifier.uri | https://doi.org/10.1177/1082013206064005 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12712/20664 | |
| dc.description | WOS: 000236542200008 | en_US |
| dc.description.abstract | The effects of citrus fibre on the physical, chemical and sensory properties of ice cream were evaluated. Three types of ice creams were compared; ice creams with stabiliser/emulsifier (0.4%, 0.8% and 1.2%), ice creams with citrus fibre (0.4%, 0.8% and 1.2%) and ice creams with 0.4% stabiliser/emulsifier and citrus fibre (0.4%, 0.8% and 1.2%). Citrus fibre as a single stabiliser could not improve the viscosity, overrun and sensory properties of ice cream samples, but had a positive effect on the melting resistance. A combination of citrus fibre and stabiliser/emulsifier produced desirable ice cream properties. | en_US |
| dc.language.iso | eng | en_US |
| dc.publisher | Sage Publications Ltd | en_US |
| dc.relation.isversionof | 10.1177/1082013206064005 | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | citrus fibre | en_US |
| dc.subject | dietary fibre | en_US |
| dc.subject | ice cream | en_US |
| dc.subject | meltdown | en_US |
| dc.subject | viscosity | en_US |
| dc.title | Note. the effect of citrus fibre on the physical, chemical and sensory properties of ice cream | en_US |
| dc.type | article | en_US |
| dc.contributor.department | OMÜ | en_US |
| dc.identifier.volume | 12 | en_US |
| dc.identifier.issue | 2 | en_US |
| dc.identifier.startpage | 159 | en_US |
| dc.identifier.endpage | 164 | en_US |
| dc.relation.journal | Food Science and Technology International | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
