Antioxidant capacity and functionality of oleaster (Elaeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream - Çakmakçı, Songül; Topdaş, Elif F.; Kalın, Pınar; Han, Hatice; Şekerci, Pınar; P. Köse, Leyla; Gülçin, İlhami (International journal of food science & technology, 2015)
Keywords: Acidity; Antioxidant activity; Antioxidants; ascorbic acid; color; Dairy products; Dry matter; Elaeagnus angustifolia; flour; food properties; freeze drying; Ice cream; melting; oleaster; phenolic compounds; Phenols; sweetness; viscosity