Effect of Adding Pomegranate (Punica granatum) Juice and Seed Extract on the Physicochemical, Rheological and Sensory Properties of Ice Cream
- DOI
- 10.56557/jafsat/2023/v10i28097
- Published
- 2023-02-22
- Container
- Journal of Advances in Food Science & Technology
- Publisher
- IK Press
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.56557/jafsat/2023/v10i28097,
title = {Effect of Adding Pomegranate (Punica granatum) Juice and Seed Extract on the Physicochemical, Rheological and Sensory Properties of Ice Cream},
author = {Ramal Ahmed and Ojo Moses Ayodele},
year = {2023},
journal = {Journal of Advances in Food Science \& Technology},
doi = {10.56557/jafsat/2023/v10i28097},
url = {https://doi.org/10.56557/jafsat/2023/v10i28097}
}RIS
TY - JOUR TI - Effect of Adding Pomegranate (Punica granatum) Juice and Seed Extract on the Physicochemical, Rheological and Sensory Properties of Ice Cream AU - Ramal Ahmed AU - Ojo Moses Ayodele PY - 2023 JO - Journal of Advances in Food Science & Technology DO - 10.56557/jafsat/2023/v10i28097 UR - https://doi.org/10.56557/jafsat/2023/v10i28097 ER -
APA
Ahmed, R., & Ayodele, O. M. (2023). Effect of Adding Pomegranate (Punica granatum) Juice and Seed Extract on the Physicochemical, Rheological and Sensory Properties of Ice Cream. Journal of Advances in Food Science & Technology. https://doi.org/10.56557/jafsat/2023/v10i28097
Source records
- crossref · retrieved 2026-09-26T15:43:45.370Z