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ArticlesPeer ReviewedFull Text
Evaluation of microbiological, antioxidant, thermal, rheological and sensory properties of ice cream fermented with kefir culture and flavored with mint (Menthaspicata L.)
Author / Creator:Öztürk‐Yalçın, Feyza ; Ürkek, Bayram ; Şengül, Mustafa
Publisher:United States: John Wiley & Sons, Inc
Journal title:Food science & nutrition, 2024-10, Vol.12 (10), p.7358-7369
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