Acar, E. B. Et Al. 2025. Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics. JOURNAL OF FOOD SCIENCE , vol.90 .

Acar, E. B., Karahan, T., Mutlu, D., Sağdıç, O., & Öztürk, H. İ., (2025). Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics. JOURNAL OF FOOD SCIENCE , vol.90.

Acar, Emine Et Al. "Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics," JOURNAL OF FOOD SCIENCE , vol.90, 2025

Acar, Emine B. Et Al. "Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics." JOURNAL OF FOOD SCIENCE , vol.90, 2025

Acar, E. B. Et Al. (2025) . "Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics." JOURNAL OF FOOD SCIENCE , vol.90.

@article{article, author={Emine Beyda Acar Et Al. }, title={Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics}, journal={JOURNAL OF FOOD SCIENCE}, year=2025}