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 7, no. 2 (June 30, 2022): 198–208. Accessed May 5, 2024. https://huj.uoh.edu.iq/index.php/HUJ/article/view/huj-10417.