Upcycling clarified and decolorized red beet waste into a sustainable glucose syrup alternative for ice cream production.
- DOI
- 10.1016/j.fochx.2026.104073
- Published
- 2026 Jul
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104073,
title = {Upcycling clarified and decolorized red beet waste into a sustainable glucose syrup alternative for ice cream production.},
author = {ElObeid T and Atalar İ and Tüzün B and Palabiyik I and Toker OS and Konar N},
year = {2026},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2026.104073},
url = {https://doi.org/10.1016/j.fochx.2026.104073}
}RIS
TY - JOUR TI - Upcycling clarified and decolorized red beet waste into a sustainable glucose syrup alternative for ice cream production. AU - ElObeid T AU - Atalar İ AU - Tüzün B AU - Palabiyik I AU - Toker OS AU - Konar N PY - 2026 JO - Food chemistry: X DO - 10.1016/j.fochx.2026.104073 UR - https://doi.org/10.1016/j.fochx.2026.104073 ER -
APA
T, E., İ, A., B, T., I, P., OS, T., & N, K. (2026). Upcycling clarified and decolorized red beet waste into a sustainable glucose syrup alternative for ice cream production.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104073
Source records
- pubmed · retrieved 2026-09-25T23:33:24.346Z