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This page is a summary of: Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins, Food and Bioprocess Technology, January 2019, Springer Science + Business Media,
DOI: 10.1007/s11947-019-2237-3.
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