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Investigating the potential of wine lees as a natural colorant and functional ingredient in jelly production |
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| Authors: | Tuncay Gümüş Deniz Damla Altan Kamer Gülce Bedis Kaynarca |
| Affiliation: | 1. Department of Food Engineering, Faculty of Agriculture, Tekirdağ Namik Kemal University, Tekirdağ, Turkey;2. Department of Food Engineering, Faculty of Engineering, Kirklareli University, Kirklareli, Turkey |
| Abstract: | |
| Keywords: | soft candy wine lees rheology DSC texture profile |