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Effect of Different Stabilizers and Rebaudioside A (Reb A) Sweetener on Quality Characteristics of Low-Calorie Orange Marmalade
Öztürk, Şeyda; Baltacı, Cemalettin (North Carolina State University, 2024)Low-calorie orange marmalade was produced using sugar and reb A (0.08%) or reb A-sugar free recipes with pectin (1%) and agar agar (AA) (1%) stabilizers. The physical, chemical, and sensory properties of the marmalades ...