Published in
Springer (part of Springer Nature), Food and Bioprocess Technology, 4(12), p. 665-680, 2019
DOI: 10.1007/s11947-019-2237-3
Links
Tools
Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins
Journal article published in 2019 by
Maria Tsevdou,
Eugenio Aprea,
Emanuella Betta,
Iuliia Khomenko,
Daniel Molitor 
,
Franco Biasioli,
Claire Gaiani,
Flavia Gasperi,
Petros Taoukis,
Christos Soukoulis
,
Franco Biasioli,
Claire Gaiani,
Flavia Gasperi,
Petros Taoukis,
Christos Soukoulis
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
Published version:
archiving forbidden
Data provided by 