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Toplam kayıt 2, listelenen: 1-2
Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration
(Elsevier Science Inc, 2014)
In the present study, persimmon puree was incorporated into the ice cream mix at different concentrations (8, 16, 24, 32, and 40%) and some physicochemical (dry matter, ash, protein, pH, sugar, fat, mineral, color, and ...
DYNAMIC MECHANICAL SPECTRA OF SELECTED TURKISH HONEYS: CONSTRUCTION OF PREDICTIVE MODELS FOR COMPLEX VISCOSITY USING TWO DIFFERENT NONLINEAR MODELING TECHNIQUES
(Taylor & Francis Inc, 2014)
Dynamic oscillatory shear rheological characteristics of honey samples from different floral sources were evaluated using frequency sweep test and stress sweep test at three different temperatures (10, 15, and 20 degrees ...