[1]
Çağım AKBULUT ÇAKIR and Metehan ERGENEKON 2021. Impcat of Adding Terebinth At Different Ratios on The Physical, Chemical, Sensory Properties and Antioxidant Activity of Ice Cream. ISPEC Journal of Agricultural Sciences. 5, 3 (Sep. 2021), 704–713. DOI:https://doi.org/10.46291/ISPECJASvol5iss3pp704-713.