Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream powder enriched with muscat de hamburg (vitis vinifera l.) grape skins and pulp / Tsevdou, M.; Aprea, E.; Betta, E.; Khomenko, I.; Molitor, D.; Gaiani, C.; Hoffmann, L.; Taoukis, P.; Soukoulis, C.. - (2018), pp. 2.169-2.169. (Intervento presentato al convegno 32nd EFFoST International Conference: developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations tenutosi a Nantes, France nel 6-8 November 2018).
Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream powder enriched with muscat de hamburg (vitis vinifera l.) grape skins and pulp
E. Aprea;
2018-01-01
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