Exploring the potential of sprouted soybean and sesame hull to increase nutritional value of ice cream

A. A. A. El-Maksoud; M. A. Hesarinejad; T. G. Abedelmaksoud

For citations:

El-Maksoud A.A., Hesarinejad M.A., Abedelmaksoud T.G. Exploring the potential of sprouted soybean and sesame hull to increase nutritional value of ice cream. Food systems. 2023;6(3):403-408. https://doi.org/10.21323/2618-9771-2023-6-3-403-408

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)

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