Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream enriched with Muscat de Hamburg (Vitis vinifera L.) grape pulp and skins
Auteurs :
M. Tsevdou, E. Aprea, E. Betta, I. Khomenko, D. Molitor, F. Biasioli, C. Gaiani, F. Gasperi, P. Taoukis, and C. Soukoulis
Référence :
Food and Bioprocess Technology, vol. 12, no. 4, pp. 665-680, 2019
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