YANG, Yueyu. Methods of Reducing Fat Content in Ice Cream and their Influences on Flavor of Ice Cream. Transactions on Environment, Energy and Earth Sciences, [S. l.], v. 4, p. 7–10, 2024. DOI: 10.62051/10b1a158. Disponível em: https://wepub.org/index.php/TEEES/article/view/4286. Acesso em: 11 may. 2026.