Microstructure, Texture, and Some Other Properties of Ice Creams Produced with Different Processed and Different Varieties of Pumpkins
Pumpkin is a rich source of antioxidants, phenolic compounds, dietary fiber, and minerals. It is also harvested in large quantities around the world. Therefore, the present investigation was undertaken to enhance the nutritional and functional properties of ice creams by fortification of two differe...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Chemical Society
2022-05-01
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| Series: | Journal of the Turkish Chemical Society Section B: Chemical Engineering |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/en/pub/jotcsb/issue/67957/1047499 |