Physicochemical, sensorial and textural characterisitcs of ice cream enriched with persimmon pureE

Karaman S., TOKER Ö. S., Yuksel F., Kayacıer A., Dogan M.

6th International Symposium on Food Rheology and Structure - ISFRS 2012, Zürih, Switzerland, 10 April 2012, pp.175

  • Publication Type: Conference Paper / Summary Text
  • City: Zürih
  • Country: Switzerland
  • Page Numbers: pp.175
  • Yıldız Technical University Affiliated: No