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Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk

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dc.contributor.authorAtalar, I
dc.contributor.authorKurt, A
dc.contributor.authorGul, O
dc.contributor.authorYazici, F
dc.date.accessioned2023-04-19T00:34:52Z
dc.date.available2023-04-19T00:34:52Z
dc.date.issued2021.01.01
dc.identifier.doi10.1016/j.ijgfs.2021.100358
dc.identifier.eissn1878-4518
dc.identifier.endpage
dc.identifier.issn1878-450X
dc.identifier.issue
dc.identifier.startpage
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000663588000006&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/10818
dc.identifier.volume24
dc.identifier.wosWOS:000663588000006
dc.relation.ispartofINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
dc.titleImproved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk
dc.typeArticle
dspace.entity.typeWos
relation.isPublicationOfWos85ab43e1-2965-4644-b730-7a41244f5efb
relation.isPublicationOfWos.latestForDiscovery85ab43e1-2965-4644-b730-7a41244f5efb

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