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The purpose of this study was to produce a functional ice cream by the addition of microcapsules of pistachio peel extract (MPPE). Various properties of the resulting ice cream were investigated. By increasing the amount of MPPE the total phenolic content and antioxidant activity increased about 2.0‐ and 3.7‐fold, respectively, compared with the control sample. The rheological properties of the mixes...
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