SATAR-ALDAVDI, Khanda Sirwan. Investigation of the effect of sucrose substitution with Stevia on the structure, physicochemical and sensory properties of ice cream: . Halabja University Journal, [S. l.], v. 7, n. 2, p. 198–208, 2022. DOI: 10.32410/huj-10417. Disponível em: https://huj.uoh.edu.iq/index.php/HUJ/article/view/huj-10417.. Acesso em: 12 apr. 2024.