EROĞLU, Z.; ÇEVIK, M. Investigation of the Changes in Rheological Properties of Purple Basil Sherbet Samples Concentrated by Ohmic Heating at Different Voltage Gradient. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 10, n. sp2, p. 3001–3007, 2022. DOI: 10.24925/turjaf.v10isp2.3001-3007.5752. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/5752. Acesso em: 25 nov. 2024.