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International Journal of Food Properties Volume 10, 2007 - Issue 3
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Original Articles

Effect of Soymilk Substitution on the Rheological and Sensory Properties of Salep (Traditional Turkish Milk Beverage)

Mehmet Alpaslan Inonu University, Department of Food Engineering, Malatya, TurkeyCorrespondence[email protected]
&
Mehmet Hayta Inonu University, Department of Food Engineering, Malatya, Turkey
Pages 413-420 | Received 11 Dec 2005, Accepted 19 May 2006, Published online: 10 Aug 2007

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Abebe Mengist Asres, Henock Woldemichael Woldemariam & Feyera Gobena Gemechu. (2022) Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk. International Journal of Food Properties 25:1, pages 278-287.
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Articles from other publishers (10)

Jie Wan, Dian W. Ningtyas, Bhesh Bhandari, Chengmei Liu & Sangeeta Prakash. (2021) Oral perception of the textural and flavor characteristics of soy‐cow blended emulsions. Journal of Texture Studies 53:1, pages 108-121.
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Abdullah Kurt. 2021. Polysaccharides. Polysaccharides 177 203 .
Oktay Yildiz & Gülsüm Merve Boyraci. (2020) Production and Some Quality Parameters of Sugar Beet Sweets (Pestil and Köme). Sugar Tech 22:5, pages 842-852.
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Müge Hendek Ertop, Rabia Atasoy & Şeyma Selin Akın. (2019) Evaluation of taro [ Colocasia Esculenta (L.) Schott] flour as a hydrocolloid on the physicochemical, rheological, and sensorial properties of milk pudding . Journal of Food Processing and Preservation 43:10.
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K. KemahlıoğluP. KendirciP. KadiroğluU. YücelF. Korel. (2019) Effect of different raw materials on aroma fingerprints of ‘boza’ using an e-nose and sensory analysis. Quality Assurance and Safety of Crops & Foods 11:5, pages 421-429.
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Vanessa Bonfim da Silva & Marion Pereira da Costa. 2019. Processing and Sustainability of Beverages. Processing and Sustainability of Beverages 373 412 .
Vahide Mualla Büyükkaynak Yılmaz, Özge Süfer & Seher Kumcuoğlu. (2017) Effects of temperature and hydrocolloids on the rheological characteristics of coating batters. Journal of Food Measurement and Characterization 11:3, pages 1159-1166.
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N. Georgiadis, C. Ritzoulis, E. Charchari, C. Koukiotis, C. Tsioptsias & C. Vasiliadou. (2012) Isolation, characterization and emulsion stabilizing properties of polysaccharides form orchid roots (salep). Food Hydrocolloids 28:1, pages 68-74.
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Safa Karaman, Mustafa Tahsin Yilmaz & Ahmed Kayacier. (2011) Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties. Food Hydrocolloids 25:5, pages 1319-1326.
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MANUEL OCTAVIO RAMÍREZ-SUCRE & JORGE FERNANDO VÉLEZ-RUIZ. (2011) The physicochemical and rheological properties of a milk drink flavoured with cajeta, a Mexican caramel jam. International Journal of Dairy Technology 64:2, pages 294-304.
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