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Elif Çapar Doctoral ANKARA UNIVERSITY
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Research Fields

Fermentation Technology

Institution

ANKARA UNIVERSITY

Publications

Potential use of aleo vera (Aloe barbadensis Miller) leaf gel in the development of functional ice-cream: Physicochemical, bioactive, thermal, rheological, and sensory properties
Authors: İrem Ayas , Ece Çelik , Elif Çapar , Rumeysa Dursun , Gözde Kutlu , Fatih Törnük
Published: 2025 , Selcuk Journal of Agriculture and Food Sciences
DOI: -
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Selcuk Journal of Agriculture and Food Sciences
Selcuk Journal of Agriculture and Food Sciences
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