Yayın:
Using spray -dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties

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dc.contributor.authorDurmaz, Yasar
dc.contributor.authorKilicli, Mahmut
dc.contributor.authorToker, Omer Said
dc.contributor.authorKonar, Nevzat
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorTamturk, Faruk
dc.date.accessioned2026-06-27T14:26:07Z
dc.date.issued2020
dc.description.sponsorshipNatural Environment Research Council [NE/R017050/1] Funding Source: researchfish
dc.description.sponsorshipNERC [NE/R017050/1] Funding Source: UKRI
dc.description.urihttps://doi.org/10.1016/j.algal.2020.101811
dc.identifier.doi10.1016/j.algal.2020.101811
dc.identifier.issn2211-9264
dc.identifier.urihttps://hdl.handle.net/20.500.14981/60591
dc.identifier.volume47
dc.identifier.wos000540281300008
dc.language.isoeng
dc.publisherELSEVIER
dc.relation.ispartofALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
dc.subjectRHEOLOGICAL PROPERTIES
dc.subjectCHLORELLA-VULGARIS
dc.subjectSENSORY PROPERTIES
dc.subjectFOOD
dc.subjectFAT
dc.subjectBIOMASS
dc.subjectHYDROCOLLOIDS
dc.subjectANTIOXIDANT
dc.subjectQUALITY
dc.subjectYOGURT
dc.subjectBiotechnology & Applied Microbiology
dc.titleUsing spray -dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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