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