A Study for Increasing the Functionality of Traditional Turkish ”Semolina Dessert” Ice Cream By the Addition of Some Industrial Wastes and Probiotic Culture

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AYAR A., KULAKSIZ Z. E., SIÇRAMAZ H.

International Conference on Advances in Science: ICAS 2017, 13 - 15 Eylül 2017, ss.48-51, (Tam Metin Bildiri)

• Yayın Türü: Bildiri / Tam Metin Bildiri
• Sayfa Sayıları: ss.48-51
• Kırklareli Üniversitesi Adresli: Evet