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Effect of grape skin incorporation on oxidative stability of ice cream

Effect of grape skin incorporation on oxidative stability of ice cream

RUSEVA, Olga; COVALIOV, Eugenia; SUHODOL, Natalia; DESEATNICOVA, Olga; REŞITCA, Vladislav
URI: http://repository.utm.md/handle/5014/27057
Date: 2023

Abstract:

The paper explores the possibility of using grape skin powder as an addition to the production of ice cream.

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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