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Manufacturing plant-based non-dairy and probiotic frozen desserts and their impact on physicochemical, sensory and

Hayriye Akalın1, Özer Kınık1, Gülçin Şatır2

  • 1Department of Dairy Technology, Faculty of Agriculture, Ege University, İzmir, Turkey.

Journal of Food Science and Technology
|September 17, 2024
PubMed

Keywords:
AlmondFrozen dessertHazelnutLb. acidophilusLupinPlant-based milk

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