Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk

Publication date: Available online 30 April 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ilyas Atalar, Abdullah Kurt, Osman Gul, Fehmi Yazici
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research