Open AccessEffect of Storage and Some Hydrocolloid Blends on Physicochemical, Textural and Sensory Characteristics of Keşkül, a Dairy Dessert
Author(s) -
Selen KADAĞAN,
Seher Arslan
Publication year - 2021
Publication title -
akademik gıda dergisi/akademik gıda
Language(s) - English
Resource type - Journals
eISSN - 2148-015X
pISSN - 1304-7582
DOI - 10.24323/akademik-gida.1050769
Subject(s) - syneresis , guar gum , carrageenan , xanthan gum , food science , chemistry , guar , water holding capacity , materials science , rheology , composite material