Physicochemical, sensory and antimicrobial properties of the ice cream containing lavender (Lavandula angustifolia) essential oil
Authors
Bayram Ürkek
Gumushane University, Siran Mustafa Beyaz Vocational School, Turkey
Haktan Aktaş
Ataturk University, Faculty of Agriculture, Department of Food Engineering, Erzurum, Turkey
Miraç Özer Öztuğ
Gümüşhane University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, Gumushane, Turkey
Esra Yeniçeri
Gümüşhane University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, Gumushane, Turkey
Pınar Öztuğ
Gümüşhane University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, Gumushane, Turkey
Language: English
Page range: 91 - 97
Submitted on: Jun 24, 2024
Accepted on: Aug 6, 2024
Published on: Aug 29, 2024
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
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© 2024 Bayram Ürkek, Haktan Aktaş, Miraç Özer Öztuğ, Esra Yeniçeri, Pınar Öztuğ, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.