Physicochemical properties of turmeric (Curcuma longa L.) and black pepper (Piper nigrum) enriched ice cream
The effect of turmeric powder and a mix of turmeric powder and black pepper on the physicochemical properties of ice cream samples was examined. Enriched ice creams were manufactured by adding turmeric powder at levels of 0.5 %, 1.0 % and 2.0 %, with or without 0.02 % black pepper and compared with...
Gorde:
| Egile Nagusiak: | , , , , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Croatian Dairy Union
2024-01-01
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| Saila: | Mljekarstvo |
| Gaiak: | |
| Sarrera elektronikoa: | https://hrcak.srce.hr/file/450133 |
| Etiketak: |
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