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Sakr SS, Mohamed SHS, Ali AA, Ahmed WE, Algheshairy RM, Almujaydil MS, Al-Hassan AA, Barakat H, Hassan MFY. Nutritional, Physicochemical, Microstructural, Rheological, and Organoleptical Characteristics of Ice Cream Incorporating Adansonia digitata Pulp Flour. Foods. 2023; 12(3):533. https://doi.org/10.3390/foods12030533

Sakr, Sally S., Sahar H. S. Mohamed, Asmahan A. Ali, Waheeba E. Ahmed, Reham M. Algheshairy, Mona S. Almujaydil, Ahmed A. Al-Hassan, Hassan Barakat, and Mohamed F. Y. Hassan. 2023. "Nutritional, Physicochemical, Microstructural, Rheological, and Organoleptical Characteristics of Ice Cream Incorporating Adansonia digitata Pulp Flour" Foods 12, no. 3: 533. https://doi.org/10.3390/foods12030533

Sakr, S. S., Mohamed, S. H. S., Ali, A. A., Ahmed, W. E., Algheshairy, R. M., Almujaydil, M. S., Al-Hassan, A. A., Barakat, H., & Hassan, M. F. Y. (2023). Nutritional, Physicochemical, Microstructural, Rheological, and Organoleptical Characteristics of Ice Cream Incorporating Adansonia digitata Pulp Flour. Foods, 12(3), 533. https://doi.org/10.3390/foods12030533