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 Sci. Technol. [Internet]. 10º de novembro de 2025 [citado 22º de fevereiro de 2026];48(1):e73775. Disponível em: https://periodicos.uem.br/actascitechnol/index.php/ActaSciTechnol/article/view/73775