[1]
Goktas, H., Akhan, S., Agan, C., Bekiroglu, H. e Sagdic, O. 2025. Development of fermented ice cream in combination with L. rhamnosus and persimmon puree and determination of physicochemical, rheological, textural and bioactive properties. Acta Scientiarum. Technology. 48, 1 (nov. 2025), e73775. DOI:https://doi.org/10.4025/actascitechnol.v48i1.73775.