The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams
Crossref DOI link: https://doi.org/10.1007/s13197-015-1904-2
Published Online: 2015-06-09
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Yüksel, Arzu Kavaz
Şat, Ihsan Güngör
Yüksel, Mehmet
Text and Data Mining valid from 2015-06-09