Development of buffalo milk ice-cream by high pressure-homogenisation of mix: Physicochemical, textural and microstructural characterisation

Publication date: October 2021Source: LWT, Volume 150Author(s): Durmuş Sert, Emin Mercan, Mehmet Kılınç

Source: LWT Food Science and Technology - June 29, 2021 Category: Food Science Source Type: research