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Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and SkinsFood and Bioprocess Technology, 2019, 12 (4), pp.665-680. ⟨10.1007/s11947-019-2237-3⟩
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