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The Effect of the Use of Microencapsulated Stabilizers on Textural Rheological and Physicochemical Properties of Ice Cream.

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Bibliographic Details
Title: The Effect of the Use of Microencapsulated Stabilizers on Textural Rheological and Physicochemical Properties of Ice Cream.
Authors: Kilinc, Mehmet1 (AUTHOR) mkilinc@aku.edu.tr, İlkilinc, Gülden1 (AUTHOR)
Source: Food Science & Nutrition. Mar2026, Vol. 14 Issue 3, p1-14. 14p.
Database: Academic Search Ultimate
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ISSN:20487177
DOI:10.1002/fsn3.71570