GOKTAS, H.; AKHAN, S.; AGAN, C.; BEKIROGLU, H.; SAGDIC, O. 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, [S. l.], v. 48, n. 1, p. e73775, 2025. Disponível em: https://periodicos.uem.br/actascitechnol/index.php/ActaSciTechnol/article/view/73775. Acesso em: 1 dez. 2025.