SAAD HATEM, A.; FAKHRI MOHAMMED, N. Making ice cream for low-energy structures by reducing fat in buffalo milk and replacing sucrose with a mixture of sugar substitutes. Journal of Education and Science, [S. l.], v. 28, n. 3, p. 143–156, 2019. DOI: 10.33899/edusj.2019.162973. Disponível em: https://edusj.uomosul.edu.iq/index.php/edusj/article/view/41488. Acesso em: 10 sep. 2025.