Use of chia ( Salvia hispanica L.) mucilage powder as a replacer of salep in ice cream production-Reference-Cited by-同舟云学术

Use of chia ( Salvia hispanica L.) mucilage powder as a replacer of salep in ice cream production

Published:2021-10-31 Issue:12 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Arnak Bünyamin Gökhan¹^ORCID,Tarakçi Zekai¹^ORCID

Affiliation:

1. Department of Food Engineering, Agricultural Faculty Ordu University Ordu Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16060

Reference36 articles.

1. Ice cream production with improved functional properties;Açu M.;Ege Üniversitesi Ziraat Fakültesi Dergisi,2014

2. Effect of polyphenol from apple peel extract on the survival of probiotics in yoghurt ice cream

3. Physical Properties of Ice Cream Containing Milk Protein Concentrates

4. The effect of different levels of stabilizers on some physical and organoleptic parameters of ice cream;Atsan E.;Journal of the Faculty of Agriculture of Atatürk University (Turkey),2008

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of extraction techniques for chia seed mucilage; A review on the structural composition, physicochemical properties and applications;Food Hydrocolloids;2024-08

2. Use of chia (Salvia hispanica L.) seed mucilage powder as a stabilizer in the preparation of salep beverage;Food Science & Nutrition;2024-05-15

3. Mucilage polysaccharide as a plant secretion: Potential trends in food and biomedical applications;International Journal of Biological Macromolecules;2023-03