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Makale Tam Makale Uluslararası 2016

Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream

Songül Çakmakçı, Elif Feyza Topdaş, Yusuf ÇAKIR, Pinar KALIN

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE Cilt 96 · Sayı 5 · ss. 1451–1458 · 30.03.2016
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Özet

BACKGROUND: The aim of this study was to investigate the effect of kumquat (Fortunella margarita) on the quality characteristics of ice cream. Kumquat paste (KP) was added to an ice cream mix at four concentrations, 0 (control), 5, 10 and 15% (w/w), for ice cream production.

Anahtar kelimeler

ANTIOXIDANT ACTIVITY color Mineral ice cream kumquat Fortunella margarita

Atıf için künye

Çakmakçı, S., Topdaş, E. F., ÇAKIR, Y., & KALIN, P. (2016). Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 96(5), 1451–1458. https://doi.org/10.1002/jsfa.7241

BibTeX 
@article{cakmakci2016-262559,
  author = {Çakmakçı, Songül and Topdaş, Elif Feyza and ÇAKIR, Yusuf and KALIN, Pinar},
  title = {Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream},
  journal = {JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
  year = {2016},
  volume = {96},
  number = {5},
  pages = {1451--1458},
  issn = {0022-5142},
  doi = {10.1002/jsfa.7241},
  url = {https://akademik.atauni.edu.tr/yayinlar/262559-functionality-of-kumquat-fortunella-margarita-in-the-production-of-fruity-ice}
}