[1]
Hacıbektaşoğlu, F. and Gündoğdu, E. 2024. Physicochemical, Nutritional, and Antioxidant Properties of Ice Cream Enriched with Red Beetroot (Beta vulgaris L.) at Varying Sucrose Levels. Turkish Journal of Agriculture - Food Science and Technology. 12, 10 (Oct. 2024), 1722–1729. DOI:https://doi.org/10.24925/turjaf.v12i10.1722-1729.7053.