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Makale Tam Makale Uluslararası 2008

The effects of using alternative sweeteners to sucrose on ice cream quality

Cihat Özdemir, Elif Dağdemir, Salih Özdemir, Osman Sagdic

Journal Of Food Quality Cilt 31 · Sayı 4 · ss. 415–428 · 01.08.2008
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Özet

In this study, seven different ice cream samples were produced using sucrose, high fructose corn syrup (HFCS), glucose syrup (GS), honey, sucrose + GS, sucrose + HFCS and sucrose + honey mixtures (1/1). The ice cream samples containing only sucrose were used as control.

Atıf için künye

Özdemir, C., Dağdemir, E., Özdemir, S., & Sagdic, O. (2008). The effects of using alternative sweeteners to sucrose on ice cream quality. Journal Of Food Quality, 31(4), 415–428. https://doi.org/10.1111/j.1745-4557.2008.00209.x

BibTeX 
@article{ozdemir2008-269848,
  author = {Özdemir, Cihat and Dağdemir, Elif and Özdemir, Salih and Sagdic, Osman},
  title = {The effects of using alternative sweeteners to sucrose on ice cream quality},
  journal = {Journal Of Food Quality},
  year = {2008},
  volume = {31},
  number = {4},
  pages = {415--428},
  issn = {0146-9428},
  doi = {10.1111/j.1745-4557.2008.00209.x},
  url = {https://akademik.atauni.edu.tr/yayinlar/269848-the-effects-of-using-alternative-sweeteners-to-sucrose-on-ice-cream-quality}
}