Ayas, I. Et Al. 2025. Potential Use of Aloe Vera (Aloe barbadensis Miller) Leaf Gel in the Development of Functional Ice Cream: Physicochemical, Bioactive, Thermal, Rheological, and Sensory Properties. Selcuk Journal of Agriculture and Food Sciences , vol.39, no.1 , 81-94.

Ayas, I., ÇELİK, E., dursun, r., Çapar, E., Kutlu, G., & Tornuk, F., (2025). Potential Use of Aloe Vera (Aloe barbadensis Miller) Leaf Gel in the Development of Functional Ice Cream: Physicochemical, Bioactive, Thermal, Rheological, and Sensory Properties. Selcuk Journal of Agriculture and Food Sciences , vol.39, no.1, 81-94.

Ayas, Irem Et Al. "Potential Use of Aloe Vera (Aloe barbadensis Miller) Leaf Gel in the Development of Functional Ice Cream: Physicochemical, Bioactive, Thermal, Rheological, and Sensory Properties," Selcuk Journal of Agriculture and Food Sciences , vol.39, no.1, 81-94, 2025

Ayas, Irem Et Al. "Potential Use of Aloe Vera (Aloe barbadensis Miller) Leaf Gel in the Development of Functional Ice Cream: Physicochemical, Bioactive, Thermal, Rheological, and Sensory Properties." Selcuk Journal of Agriculture and Food Sciences , vol.39, no.1, pp.81-94, 2025

Ayas, I. Et Al. (2025) . "Potential Use of Aloe Vera (Aloe barbadensis Miller) Leaf Gel in the Development of Functional Ice Cream: Physicochemical, Bioactive, Thermal, Rheological, and Sensory Properties." Selcuk Journal of Agriculture and Food Sciences , vol.39, no.1, pp.81-94.

@article{article, author={Irem Ayas Et Al. }, title={Potential Use of Aloe Vera (Aloe barbadensis Miller) Leaf Gel in the Development of Functional Ice Cream: Physicochemical, Bioactive, Thermal, Rheological, and Sensory Properties}, journal={Selcuk Journal of Agriculture and Food Sciences}, year=2025, pages={81-94} }