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Akademický článek

Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faeciumM74 in ice cream and its physicochemical, structural, and sensory effects.

Autor: Çam, Gizem, Akın, Nihat, Konak Göktepe, Çiğdem, Demirci, Talha

Publikováno v: Journal of the Science of Food & Agriculture; Apr2023, Vol. 103 Issue 6, p3184-3193, 10p

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Determination of some properties of probiotic ice cream produced by using different rations edible vegetable fiber

Autor: Çam, Gizem

Son yıllarda fonksiyonel gıdalara karşı artan talep dondurmalarda çeşitli diyet liflerinin kullanımına yol açmıştır. Diyet liflerinin eklenmesi, su bağlama ve jel oluşturma yeteneğine bağlı olarak gıdaların yapısal özelliklerinde

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______4883::0ff18969fef3d870048eae32ad1a6992
https://hdl.handle.net/20.500.12395/41156

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Akademický článek

Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faecium M74 in ice cream and its physicochemical, structural, and sensory effects.

Autor: Çam G; Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey., Akın N; Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey., Konak Göktepe Ç; Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey., Demirci T; Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2023 Apr; Vol. 103 (6), pp. 3184-3193. Date of Electronic Publication: 2022 Oct 31.

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