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YEŞİL ÇAY TOZU (MATCHA) İLAVE EDİLEN DONDURMALARIN DUYUSAL ÖZELLİKLERİ VE FİZİKOKİMYASAL KARAKTERİSTİKLERİNİN BELİRLENMESİ, ORGANİK ASİT VE MİNERAL İÇERİĞİNİN TESPİTİ

Year 2017, Volume: 42 Issue: 2, 116 - 126, 15.04.2017

Arzu Kavaz Yüksel, Mehmet Yüksel, İhsan Güngör Şat

Abstract

Bu
çalışmanın amacı farklı konsantrasyonlarla yeşil çay tozu (YÇT) ilavesiyle
üretilen dondurmaların belirli fizikokimyasal özelliklerini, organik asit ve mineral
içeriğini değerlendirmektir. YÇT’nin artışı, yağ, titrasyon asitliği,
vizkozite, overrun ve b* değerlerinde
artışa; kuru madde, protein, pH, ilk damlama zamanı, erime süresi, L* ve a* değerlerinde ise düşüşe sebep olmuştur. Sitrik,
laktik, asetik ve propionik asit miktarları YÇT konsantrasyonlarına paralel
olarak artmış, orotik ve butirik asit miktarları azalmıştır. Yeşil çayın
ilavesiyle Ca, Cu, Mg, K, Zn ve Na minerallerinin oranı artış gösterirken,
hiçbir örnekte Al ve Fe bulunmamıştır. Duyusal değerlendirmede sırasıyla en
yüksek kabul edilebilirlik skoru kontrol numunesi, YÇT(%1) ve YÇT(%2)
numunelerine verilmiştir.

Keywords

Dondurma yeşil çay tozu organik asit mineral duyusal

References

  • 1. Koxholt MMR, Eisenmann B, Hinrichst J. 2001. Effect of the fat globule sizes on the meltdown of ice cream. J Dairy Sci, 84, 31–37.
  • 2. Frost MB, Heymann H, Bredie WLP, Dijksterhuis GB, Martens M. 2005. Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings. Food Qual Prefer, 16, 305–314.
  • 3. Diplock AT, Aggett PJ, Ashwell M, Bornet F, Fern EB, Roberfroid MB. 1999. Scientific concepts of functional foods in Europe: Consensus document, Br J Nutr, 81, 1–27.
  • 4. Ferraz JL, Cruz AG, Cadena RS, Freitas MQ, Pinto UM, Carvalho CC, Faria JAF, Bolini HMA. 2012. Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels, J Food Sci, 71, 24–28.
  • 5. Balthazar CF, Silva HLA, Celeguini RMS, Santos R, Pastore GM, Junior CCA, Freitas MQ, Nogueira LC, Silva MC, Cruz AG. 2015. Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream, J Dairy Sci, 98, 4266–4272.
  • 6. Brouillard R. 1983. The in vivo expression of anthocyanin colour in plants, Phytochem, 22, 311–323.
  • 7. Zhao Y. 2007. Berry fruit, value-added products for health promotion, CRC Press, USA, 442 p.
  • 8. Dervisoglu M. 2006. Influence of hazelnut flour and skin addition on the physical, chemical and sensory properties of vanilla ice cream, Int J Food Sci Technol, 41, 657–661.
  • 9. Karaman S, Toker ÖS, Yüksel F, Çam M, Kayacier A, Dogan M. 2014. Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration, J Dairy Sci, 97, 97–110.
  • 10. Cooper R, Morre DJ, Morre DM. 2005. Medicinal benefits of green tea: Part I. Review of noncancer health benefits, J Altern Complement Med, 11, 521–528.
  • 11. Chacko SM, Thambi PT, Kuttan R, Nishigaki I. 2010. Beneficial effects of green tea: A literature review, Chin Med, 5, 1–9.
  • 12. Topuz A, Dinçer C, Torun M, Tontul İ, Naadem HŞ, Haznedar A, Özdemir F. 2014. Physicochemical properties of Turkish green tea powder: effects of shooting period, shading, and clone. Turk J Agric For, 38, 233–241.
  • 13. Chen ZM, Yu YM. 1994. Tea, In: Encyclopedia of Agricultural Science, Academic Press, San Diego, USA, 281–288.
  • 14. Vinson JA, Zhang J. 2005. Black and green teas equally inhibit diabetic cataracts in a streptozotocin-induced rat model of diabetes. J Agric Food Chem, 53, 3710–3713.
  • 15. Higdon JV, Frei B. 2003. Tea catechins and polyphenols: health effects, metabolism, and antioxidant functions, Crit Rev Food Sci, 43, 89–143.
  • 16. Tokunaga M. 2004. New tastes in green tea. Kodansha International, USA, 122 p.
  • 17. Buffa M, Guamis B, Saldo J, Trujillo AJ. 2004. Changes in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk, Lebensm.Wiss Technol, 37, 247–253.
  • 18. Fernandez-Garcia E, McGregor JU. 1994. Determination of organic acids during the fermentation and cold storage of yogurt, J Dairy Sci, 11, 2934–2939.
  • 19. Marsili RT, Ostapenko H, Simmons RE, Green DE. 1981. High performance liquid chromatographic determination of organic acids in dairy products, J Food Sci, 46, 52–57.
  • 20. Adhikari K, Grün IU, Mustapha A, Fernando LN. 2002. Changes in the profile of organic acids in plain set and stirred yogurts during manufacture and refrigerated storage, J Food Qual, 25, 435–451.
  • 21. Akalin AS, Gonc S, Akbas Y. 2002. Variation in organic acids content during ripening of pickled white cheese, J Dairy Sci, 85, 1670–1676.
  • 22. Tormo M, Izco JM. 2004. Alternative reversed-phase high performance liquid chromatography method to analyse organic acids in dairy products, J Chromatogr A, 1033, 305-310.
  • 23. Rodriguez Rodriguez EM, Sanz Alaejos M, Diaz Romeo C. 2002. Mineral content in goats’ milks, J Food Qual, 25, 343–358.
  • 24. Caggiano R, Sabia S, D’Emilio M, Macchiato M, Anastasio A, Ragosta M, Paino S. 2005. Metal levels in fodder, milk, dairy products, and tissues sampled in ovine farms of Southern Italy, Environ Res, 99, 48–57.
  • 25. Demirci M, Gündüz HH. 1994. Dairy Technology Hand Book, Hasad Publ., Istanbul, TR, 66 p.
  • 26. Dervisoglu M. 2006. Influence of hazelnut flour and skin addition on the physical, chemical and sensory properties of vanilla ice cream, Int J Food Sci Technol, 41, 657–661.
  • 27. Jimenez-Florez R, Klipfel NJ, Tobias J. 1993. Ice cream and frozen desserts, In: Dairy Science and Technology Handbook edited by Hui YH, VCH Publishers, New York, USA, 57–159.
  • 28. Guven M, Karaca OB, 2002. The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice-cream-type frozen yogurts, Int J Dairy Technol, 55, 27–31.
  • 29. Bodyfelt FW, Tobias J, Trout GM. 1998. The sensory evaluation of dairy products, Van Nostrand Reinhold New York, USA, 166 p.
  • 30. Murtaza MA, Huma N, Mueen-Ud-Din G, Shabbir MA, Mahmood S. 2004. Effect of fat replacement by fig addition on ice cream quality, Int J Agr Biol, 6, 68–70.
  • 31. El–Samahy SK, Youssef KM, Moussa–Ayoub TE. 2009. Producing ice cream with concentrated cactus pear pulp: A preliminary study, J Prof Assoc Cactus Develop, 11, 1–12.
  • 32. Sofjan R, Hartel RW. 2004. Effects of overrun on structural and physical characteristics of ice-cream, Int Dairy J, 14, 255–262.
  • 33. Temiz H, Yeşilsu AF. 2010. Effect of pekmez addition on the physical, chemical,and sensory, properties of ice cream, Czech J Food Sci, 28, 538–546.
  • 34. Yuksel Kavaz A. 2015. The effects of blackthorn (Prunus spinosa L.) addition on certain quality characteristics of ice cream, J Food Qual, 38, 413-421.
  • 35. Sakurai K, Kokub S, Hakamata K, Tomita M, Yoshida S.1996. Effect of production conditions on ice cream melting resistance and hardness, Milchwissenschaft, 51, 451–454.
  • 36. Yuksel Kavaz A, Şat IH, Yuksel M. The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams, J Food Sci Technol, 52, 8023-8031
  • 37. Kavaz A, Bakirci I. 2014. Influence of inulin and demineralised whey powder addition on the organic acid profiles of probiotic yoghurts, Int J Dairy Technol, 67, 577–583.
  • 38. Güzel-Seydim ZB, Seydim AC, Grene AK. 2000. Organic acids and volatile flavour components evolved during refrigerated storage of kefir, J Dairy Sci, 83, 275–277.
  • 39. Ott A, Hugi A, Baumgartner M, Chaintreau A. 2000. Sensory investigation of yogurt flavor perception: Mutual influence of volatiles and acidity, J Agr Food Chem, 48, 441–450.
  • 40. Kosmider A, Drozdzynska A, Blaszka K, Leja K, Czaczyk K. 2010. Propionic acid production by Propionibacterium freudenreichii ssp. shermanii using crude glycerol and whey lactose industrial wastes, Pol J Environ Stud, 19, 1249–1253.
  • 41. Molkentin J, Precht D. 1998. Comparison of gas chromatographic methods for analysis of butyric acid in milk fat and fats containing milk fat, Eur Food Res Technol, 206, 213–216.
  • 42. Deeb Azza MM, Gomaa GM. 2011. Detection of aluminium in some dairy products at Kafr-El-Sheikh, Egypt, Global Veterinaria, 6, 1–5.
  • 43. Ayar A, Sert D, Akin N. 2009. The trace metal levels in milk and dairy products consumed in middle Anatolia-Turkey, Environ Monit Assess, 152, 1-12.
  • 44. Tunick MH. 1987. Calcium in dairy products, J Dairy Sci, 70, 2429–2438.
  • 45. De La Fuente MA, Montes F, Guerrero G, Juarez M. 2003. Total and soluble contents of calcium, magnesium, phosphorus and zinc in yoghurts, Food Chem, 80, 573–578.
  • 46. Szefer P, Nriagu J. 2007. In: mineral components in foods, CRC Press, New York, USA.
  • 47. Hambidge KM, Krebs NF. 2007. Zinc deficiency: a special challenge, J Nutr, 137, 1101–1105.

DETERMINATION OF CERTAIN PHYSICOCHEMICAL CHARACTERISTICS AND SENSORY PROPERTIES OF GREEN TEA POWDER (MATCHA) ADDED ICE CREAMS AND DETECTION OF THEIR ORGANIC ACID AND MINERAL CONTENTS

Year 2017, Volume: 42 Issue: 2, 116 - 126, 15.04.2017

Arzu Kavaz Yüksel, Mehmet Yüksel, İhsan Güngör Şat

Abstract

This study aimed
to evaluate certain physicochemical quality characteristics, organic acid and
mineral compositions of ice creams produced with different green tea powder
(GTP) concentrations. The increment of GTP caused an increase in the fat,
titratable acidity, viscosity, overrun and b*
values, while decreasing the total solid, protein, pH, first dripping time,
complete melting time, L*
and a* values.  The citric, lactic, acetic and propionic acid
amounts of samples showed an increase with the increment of GTP, while orotic
and butyric acids decreased. Conversely, malic acid was not detected in any of
the samples. The Ca, Cu, Mg, K, Zn and Na concentrations of samples increased
with the increment of GTP, while Al and Fe were not found in any of the
samples. On the sensory evaluation, the highest overall acceptability scores
were given to control by the panellists and followed by GTP(%1) and
GTP(%2), respectively.

Keywords

Ice cream green tea powder organic acid mineral sensory

References

  • 1. Koxholt MMR, Eisenmann B, Hinrichst J. 2001. Effect of the fat globule sizes on the meltdown of ice cream. J Dairy Sci, 84, 31–37.
  • 2. Frost MB, Heymann H, Bredie WLP, Dijksterhuis GB, Martens M. 2005. Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings. Food Qual Prefer, 16, 305–314.
  • 3. Diplock AT, Aggett PJ, Ashwell M, Bornet F, Fern EB, Roberfroid MB. 1999. Scientific concepts of functional foods in Europe: Consensus document, Br J Nutr, 81, 1–27.
  • 4. Ferraz JL, Cruz AG, Cadena RS, Freitas MQ, Pinto UM, Carvalho CC, Faria JAF, Bolini HMA. 2012. Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels, J Food Sci, 71, 24–28.
  • 5. Balthazar CF, Silva HLA, Celeguini RMS, Santos R, Pastore GM, Junior CCA, Freitas MQ, Nogueira LC, Silva MC, Cruz AG. 2015. Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream, J Dairy Sci, 98, 4266–4272.
  • 6. Brouillard R. 1983. The in vivo expression of anthocyanin colour in plants, Phytochem, 22, 311–323.
  • 7. Zhao Y. 2007. Berry fruit, value-added products for health promotion, CRC Press, USA, 442 p.
  • 8. Dervisoglu M. 2006. Influence of hazelnut flour and skin addition on the physical, chemical and sensory properties of vanilla ice cream, Int J Food Sci Technol, 41, 657–661.
  • 9. Karaman S, Toker ÖS, Yüksel F, Çam M, Kayacier A, Dogan M. 2014. Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration, J Dairy Sci, 97, 97–110.
  • 10. Cooper R, Morre DJ, Morre DM. 2005. Medicinal benefits of green tea: Part I. Review of noncancer health benefits, J Altern Complement Med, 11, 521–528.
  • 11. Chacko SM, Thambi PT, Kuttan R, Nishigaki I. 2010. Beneficial effects of green tea: A literature review, Chin Med, 5, 1–9.
  • 12. Topuz A, Dinçer C, Torun M, Tontul İ, Naadem HŞ, Haznedar A, Özdemir F. 2014. Physicochemical properties of Turkish green tea powder: effects of shooting period, shading, and clone. Turk J Agric For, 38, 233–241.
  • 13. Chen ZM, Yu YM. 1994. Tea, In: Encyclopedia of Agricultural Science, Academic Press, San Diego, USA, 281–288.
  • 14. Vinson JA, Zhang J. 2005. Black and green teas equally inhibit diabetic cataracts in a streptozotocin-induced rat model of diabetes. J Agric Food Chem, 53, 3710–3713.
  • 15. Higdon JV, Frei B. 2003. Tea catechins and polyphenols: health effects, metabolism, and antioxidant functions, Crit Rev Food Sci, 43, 89–143.
  • 16. Tokunaga M. 2004. New tastes in green tea. Kodansha International, USA, 122 p.
  • 17. Buffa M, Guamis B, Saldo J, Trujillo AJ. 2004. Changes in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk, Lebensm.Wiss Technol, 37, 247–253.
  • 18. Fernandez-Garcia E, McGregor JU. 1994. Determination of organic acids during the fermentation and cold storage of yogurt, J Dairy Sci, 11, 2934–2939.
  • 19. Marsili RT, Ostapenko H, Simmons RE, Green DE. 1981. High performance liquid chromatographic determination of organic acids in dairy products, J Food Sci, 46, 52–57.
  • 20. Adhikari K, Grün IU, Mustapha A, Fernando LN. 2002. Changes in the profile of organic acids in plain set and stirred yogurts during manufacture and refrigerated storage, J Food Qual, 25, 435–451.
  • 21. Akalin AS, Gonc S, Akbas Y. 2002. Variation in organic acids content during ripening of pickled white cheese, J Dairy Sci, 85, 1670–1676.
  • 22. Tormo M, Izco JM. 2004. Alternative reversed-phase high performance liquid chromatography method to analyse organic acids in dairy products, J Chromatogr A, 1033, 305-310.
  • 23. Rodriguez Rodriguez EM, Sanz Alaejos M, Diaz Romeo C. 2002. Mineral content in goats’ milks, J Food Qual, 25, 343–358.
  • 24. Caggiano R, Sabia S, D’Emilio M, Macchiato M, Anastasio A, Ragosta M, Paino S. 2005. Metal levels in fodder, milk, dairy products, and tissues sampled in ovine farms of Southern Italy, Environ Res, 99, 48–57.
  • 25. Demirci M, Gündüz HH. 1994. Dairy Technology Hand Book, Hasad Publ., Istanbul, TR, 66 p.
  • 26. Dervisoglu M. 2006. Influence of hazelnut flour and skin addition on the physical, chemical and sensory properties of vanilla ice cream, Int J Food Sci Technol, 41, 657–661.
  • 27. Jimenez-Florez R, Klipfel NJ, Tobias J. 1993. Ice cream and frozen desserts, In: Dairy Science and Technology Handbook edited by Hui YH, VCH Publishers, New York, USA, 57–159.
  • 28. Guven M, Karaca OB, 2002. The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice-cream-type frozen yogurts, Int J Dairy Technol, 55, 27–31.
  • 29. Bodyfelt FW, Tobias J, Trout GM. 1998. The sensory evaluation of dairy products, Van Nostrand Reinhold New York, USA, 166 p.
  • 30. Murtaza MA, Huma N, Mueen-Ud-Din G, Shabbir MA, Mahmood S. 2004. Effect of fat replacement by fig addition on ice cream quality, Int J Agr Biol, 6, 68–70.
  • 31. El–Samahy SK, Youssef KM, Moussa–Ayoub TE. 2009. Producing ice cream with concentrated cactus pear pulp: A preliminary study, J Prof Assoc Cactus Develop, 11, 1–12.
  • 32. Sofjan R, Hartel RW. 2004. Effects of overrun on structural and physical characteristics of ice-cream, Int Dairy J, 14, 255–262.
  • 33. Temiz H, Yeşilsu AF. 2010. Effect of pekmez addition on the physical, chemical,and sensory, properties of ice cream, Czech J Food Sci, 28, 538–546.
  • 34. Yuksel Kavaz A. 2015. The effects of blackthorn (Prunus spinosa L.) addition on certain quality characteristics of ice cream, J Food Qual, 38, 413-421.
  • 35. Sakurai K, Kokub S, Hakamata K, Tomita M, Yoshida S.1996. Effect of production conditions on ice cream melting resistance and hardness, Milchwissenschaft, 51, 451–454.
  • 36. Yuksel Kavaz A, Şat IH, Yuksel M. The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams, J Food Sci Technol, 52, 8023-8031
  • 37. Kavaz A, Bakirci I. 2014. Influence of inulin and demineralised whey powder addition on the organic acid profiles of probiotic yoghurts, Int J Dairy Technol, 67, 577–583.
  • 38. Güzel-Seydim ZB, Seydim AC, Grene AK. 2000. Organic acids and volatile flavour components evolved during refrigerated storage of kefir, J Dairy Sci, 83, 275–277.
  • 39. Ott A, Hugi A, Baumgartner M, Chaintreau A. 2000. Sensory investigation of yogurt flavor perception: Mutual influence of volatiles and acidity, J Agr Food Chem, 48, 441–450.
  • 40. Kosmider A, Drozdzynska A, Blaszka K, Leja K, Czaczyk K. 2010. Propionic acid production by Propionibacterium freudenreichii ssp. shermanii using crude glycerol and whey lactose industrial wastes, Pol J Environ Stud, 19, 1249–1253.
  • 41. Molkentin J, Precht D. 1998. Comparison of gas chromatographic methods for analysis of butyric acid in milk fat and fats containing milk fat, Eur Food Res Technol, 206, 213–216.
  • 42. Deeb Azza MM, Gomaa GM. 2011. Detection of aluminium in some dairy products at Kafr-El-Sheikh, Egypt, Global Veterinaria, 6, 1–5.
  • 43. Ayar A, Sert D, Akin N. 2009. The trace metal levels in milk and dairy products consumed in middle Anatolia-Turkey, Environ Monit Assess, 152, 1-12.
  • 44. Tunick MH. 1987. Calcium in dairy products, J Dairy Sci, 70, 2429–2438.
  • 45. De La Fuente MA, Montes F, Guerrero G, Juarez M. 2003. Total and soluble contents of calcium, magnesium, phosphorus and zinc in yoghurts, Food Chem, 80, 573–578.
  • 46. Szefer P, Nriagu J. 2007. In: mineral components in foods, CRC Press, New York, USA.
  • 47. Hambidge KM, Krebs NF. 2007. Zinc deficiency: a special challenge, J Nutr, 137, 1101–1105.
There are 47 citations in total.

Details

Journal Section Articles
Authors

Arzu Kavaz Yüksel, Mehmet Yüksel, İhsan Güngör Şat

Publication Date April 15, 2017
Published in Issue Year 2017 Volume: 42 Issue: 2

Cite

APA Mehmet Yüksel, İhsan Güngör Şat, A. K. Y. (2017). YEŞİL ÇAY TOZU (MATCHA) İLAVE EDİLEN DONDURMALARIN DUYUSAL ÖZELLİKLERİ VE FİZİKOKİMYASAL KARAKTERİSTİKLERİNİN BELİRLENMESİ, ORGANİK ASİT VE MİNERAL İÇERİĞİNİN TESPİTİ. Gıda, 42(2), 116-126.
AMA Mehmet Yüksel, İhsan Güngör Şat AKY. YEŞİL ÇAY TOZU (MATCHA) İLAVE EDİLEN DONDURMALARIN DUYUSAL ÖZELLİKLERİ VE FİZİKOKİMYASAL KARAKTERİSTİKLERİNİN BELİRLENMESİ, ORGANİK ASİT VE MİNERAL İÇERİĞİNİN TESPİTİ. The Journal of Food. April 2017;42(2):116-126.
Chicago Mehmet Yüksel, İhsan Güngör Şat, Arzu Kavaz Yüksel,. “YEŞİL ÇAY TOZU (MATCHA) İLAVE EDİLEN DONDURMALARIN DUYUSAL ÖZELLİKLERİ VE FİZİKOKİMYASAL KARAKTERİSTİKLERİNİN BELİRLENMESİ, ORGANİK ASİT VE MİNERAL İÇERİĞİNİN TESPİTİ”. Gıda 42, no. 2 (April 2017): 116-26.
EndNote Mehmet Yüksel, İhsan Güngör Şat AKY (April 1, 2017) YEŞİL ÇAY TOZU (MATCHA) İLAVE EDİLEN DONDURMALARIN DUYUSAL ÖZELLİKLERİ VE FİZİKOKİMYASAL KARAKTERİSTİKLERİNİN BELİRLENMESİ, ORGANİK ASİT VE MİNERAL İÇERİĞİNİN TESPİTİ. Gıda 42 2 116–126.
IEEE A. K. Y. Mehmet Yüksel, İhsan Güngör Şat, “YEŞİL ÇAY TOZU (MATCHA) İLAVE EDİLEN DONDURMALARIN DUYUSAL ÖZELLİKLERİ VE FİZİKOKİMYASAL KARAKTERİSTİKLERİNİN BELİRLENMESİ, ORGANİK ASİT VE MİNERAL İÇERİĞİNİN TESPİTİ”, The Journal of Food, vol. 42, no. 2, pp. 116–126, 2017.
ISNAD Mehmet Yüksel, İhsan Güngör Şat, Arzu Kavaz Yüksel,. “YEŞİL ÇAY TOZU (MATCHA) İLAVE EDİLEN DONDURMALARIN DUYUSAL ÖZELLİKLERİ VE FİZİKOKİMYASAL KARAKTERİSTİKLERİNİN BELİRLENMESİ, ORGANİK ASİT VE MİNERAL İÇERİĞİNİN TESPİTİ”. Gıda 42/2 (April 2017), 116-126.
JAMA Mehmet Yüksel, İhsan Güngör Şat AKY. YEŞİL ÇAY TOZU (MATCHA) İLAVE EDİLEN DONDURMALARIN DUYUSAL ÖZELLİKLERİ VE FİZİKOKİMYASAL KARAKTERİSTİKLERİNİN BELİRLENMESİ, ORGANİK ASİT VE MİNERAL İÇERİĞİNİN TESPİTİ. The Journal of Food. 2017;42:116–126.
MLA Mehmet Yüksel, İhsan Güngör Şat, Arzu Kavaz Yüksel,. “YEŞİL ÇAY TOZU (MATCHA) İLAVE EDİLEN DONDURMALARIN DUYUSAL ÖZELLİKLERİ VE FİZİKOKİMYASAL KARAKTERİSTİKLERİNİN BELİRLENMESİ, ORGANİK ASİT VE MİNERAL İÇERİĞİNİN TESPİTİ”. Gıda, vol. 42, no. 2, 2017, pp. 116-2.
Vancouver Mehmet Yüksel, İhsan Güngör Şat AKY. YEŞİL ÇAY TOZU (MATCHA) İLAVE EDİLEN DONDURMALARIN DUYUSAL ÖZELLİKLERİ VE FİZİKOKİMYASAL KARAKTERİSTİKLERİNİN BELİRLENMESİ, ORGANİK ASİT VE MİNERAL İÇERİĞİNİN TESPİTİ. The Journal of Food. 2017;42(2):116-2.
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