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The effect of Lallemantia royleana (Balangu) seed, palmate-tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream

Authors: BAHRAMPARVAR, MARYAM; HADDAD KHODAPARAST, MOHAMMAD H; RAZAVI, SEYED M A

Source: International Journal of Dairy Technology, Volume 62, Number 4, November 2009 , pp. 571-576(6)

Publisher: Blackwell Publishing

A Traditional Turkish Beverage: Salep

Authors: Ece Tamer, Canan; Karaman, Bige; Utku Copur, O.

Source: Food Reviews International, Volume 22, Number 1, Number 1/January-March 2006 , pp. 43-50(8)

Publisher: Taylor and Francis Ltd

The effects of the combined use of stabilizers containing locust bean gum and of the storage time on Kahramanmara-type ice creams

Authors: Guven M.; Karaca O.B.; Kacar A.

Source: International Journal of Dairy Technology, Volume 56, Number 4, November 2003 , pp. 223-228(6)

Publisher: Blackwell Publishing

Flow field-flow fractionation and characterization of ionic and neutral polysaccharides of vegetable and microbial origin

Authors: Benincasa M.-A.; Cartoni G.; Delle Fratte C.

Source: Journal of Chromatography A, Volume 967, Number 2, 23 August 2002 , pp. 219-234(16)

Publisher: Elsevier

More salep, please

Author: Wilcock C.

Source: Trends in Plant Science, Volume 6, Number 7, 1 July 2001 , pp. 332-332(1)

Publisher: Elsevier

The effect of salep content on the rheological characteristics of a typical ice-cream mix

Authors: Kaya S.; Tekin A.R.

Source: Journal of Food Engineering, Volume 47, Number 1, January 2001 , pp. 59-62(4)

Publisher: Elsevier