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

Karaman S., Toker Ö., Yuksel F., Kayacıer A., DOĞAN M.

. 6th International Symposium on Food Rheology and Structure - ISFRS 2012, Zurih, Switzerland, 10 - 13 April 2012

  • Publication Type: Conference Paper / Summary Text
  • City: Zurih
  • Country: Switzerland
  • Erciyes University Affiliated: Yes