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  1. Effect of using chia seed powder on physicochemical, rheological, thermal, and texture properties of ice cream

    Article • Journal of Food Processing and Preservation, March 2021, Wiley

    Bayram Ürkek

  2. Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.)

    Article • International Journal of Food Engineering, November 2019, De Gruyter

    Mustafa Şengül, Bayram Ürkek