The effects of using alternative sweeteners to sucrose on ice cream quality
JOURNAL OF FOOD QUALITY, cilt.31, sa.4, ss.415-428, 2008 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 31 Sayı: 4
- Basım Tarihi: 2008
- Doi Numarası: 10.1111/j.1745-4557.2008.00209.x
- Dergi Adı: JOURNAL OF FOOD QUALITY
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.415-428
- Atatürk Üniversitesi Adresli: Evet
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.