1.
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. JES [Internet]. 2019 Sep. 1 [cited 2025 Sep. 10];28(3):143-56. Available from: https://edusj.uomosul.edu.iq/index.php/edusj/article/view/41488