Open AccessICE CREAM WITH ORGANIC KAVILCA (BUCKWHEAT) FIBRE: MICROSTRUCTURE, THERMAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES
Author(s) -
Mustafa Fatih Ertugay,
Filiz Yangılar,
Kadir Çebi
Publication year - 2020
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2020.12.3.3
Subject(s) - microstructure , ice cream , sensory system , food science , materials science , thermal , chemistry , chemical engineering , composite material , meteorology , psychology , physics , engineering , cognitive psychology