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

Durmaz, YasarKılıçlı, MahmutToker, Ömer SaidKonar, NevzatPalabıyık, İbrahimTamturk, Faruk2022-05-112022-05-1120202211-9264https://doi.org/10.1016/j.algal.2020.101811https://hdl.handle.net/20.500.11776/9883[No Abstract Available]en10.1016/j.algal.2020.101811info:eu-repo/semantics/closedAccessRheological PropertiesChlorella-VulgarisSensory PropertiesFoodFatBiomassHydrocolloidsAntioxidantQualityYogurtUsing spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional propertiesArticle47Q2WOS:0005402813000082-s2.0-85078801331Q1