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The Integration of Kars Kashar Cheese and Kars Honey in Ice Cream: Sensory Implications and Product Development

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dc.contributor.authorBeyza UYANIK
dc.contributor.authorİlhan Gün
dc.contributor.authorFügen Durlu Özkaya
dc.contributor.orcid0000-0003-2550-3440
dc.contributor.orcid0000-0003-0047-273X
dc.contributor.orcid0000-0003-2893-9557
dc.date.accessioned2026-05-20T09:41:53Z
dc.date.issued2025-01-01
dc.identifier.doi10.1155/jfq/1438696
dc.identifier.issn0146-9428
dc.identifier.issue1
dc.identifier.openalexW4415477045
dc.identifier.urihttps://hdl.handle.net/11421/38605
dc.identifier.urihttps://doi.org/10.1155/jfq/1438696
dc.identifier.volume2025
dc.language.isoen
dc.relation.ispartofJournal of Food Quality
dc.rightsopenAccess
dc.subjectRecipe
dc.subjectIce cream
dc.subjectFlavor
dc.subjectAroma
dc.subjectSensory system
dc.subjectSensory analysis
dc.titleThe Integration of Kars Kashar Cheese and Kars Honey in Ice Cream: Sensory Implications and Product Development
dspace.entity.typePublication

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