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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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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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  Data: The Effect of the Use of Microencapsulated Stabilizers on Textural Rheological and Physicochemical Properties of Ice Cream.
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  Data: <searchLink fieldCode="JN" term="%22Food+Science+%26+Nutrition%22">Food Science & Nutrition</searchLink>. Mar2026, Vol. 14 Issue 3, p1-14. 14p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=192594451
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        Value: 10.1002/fsn3.71570
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        Text: English
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      – TitleFull: The Effect of the Use of Microencapsulated Stabilizers on Textural Rheological and Physicochemical Properties of Ice Cream.
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              Text: Mar2026
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              Y: 2026
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