ÇAĞIM AKBULUT ÇAKIR; METEHAN ERGENEKON. Impcat of Adding Terebinth At Different Ratios on The Physical, Chemical, Sensory Properties and Antioxidant Activity of Ice Cream. ISPEC Journal of Agricultural Sciences, [S. l.], v. 5, n. 3, p. 704–713, 2021. DOI: 10.46291/ISPECJASvol5iss3pp704-713. Disponível em: https://ispecjournal.com/index.php/ispecjas/article/view/221. Acesso em: 21 dec. 2024.