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. (32nd EFFoST International Conference: developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations Nantes, France 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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