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

32nd EFFoST International Conference: developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, Nantes, France, November 6-8, 2018
Nantes, France
EFFoST
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.
Tsevdou, M.; Aprea, E.; Betta, E.; Khomenko, I.; Molitor, D.; Gaiani, C.; Hoffmann, L.; Taoukis, P.; Soukoulis, C.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11572/252096
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