THE EFFECTS OF USING ALTERNATIVE SWEETENERS TO SUCROSE ON ICE CREAM QUALITY
- Author
- OZDEMIR, Cihat1 ; DAGDEMIR, Elif2 ; OZDEMIR, Salih2 ; SAGDIC, Osman3
[1] Oltu Vocational School, Department of Food Science Atatiirk University, 25400 Oltu-Erzurum, Turkey
[2] Agriculture Faculty, Food Engineering Department Atatiirk University, Erzurum, Turkey
[3] Engineering Faculty, Food Engineering Department Erciyes University, Kayseri, Turkey - Source
Journal of food quality. 2008, Vol 31, Num 4, pp 415-428, 14 p ; ref : 2 p
- CODEN
- JFQUD7
- ISSN
- 0146-9428
- Scientific domain
- Food science technology
- Publisher
- Blackwell Publishing, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Crème glacée Edulcorant Qualité Saccharose Additif alimentaire Glucide Produit laitier
- Keyword (en)
- Ice cream Sweetener Quality Sucrose Food additive Carbohydrate Dairy product
- Keyword (es)
- Helado Edulcorante Calidad Sacarosa Aditivo alimentario Glúcido Producto lácteo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20574307
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1745-4557.2008.00209.x 
https://dx.doi.org/10.1111/j.1745-4557.2008.00209.x
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