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Making ice cream for low-energy structures by reducing fat in buffalo milk and replacing sucrose with a mixture of sugar substitutes
Anas Saad Hatem, Prof. Nizar Fakhri Mohammed
JOURNAL OF EDUCATION AND SCIENCE, 2019, Volume 28, Issue 3, Pages 143-156
 

Using of Almond Milk in the Production of Ice Cream
Ghanem Mahmoud Hassan, Abdalrahman Nabeel Abdalrazaq AL-Hyali
College Of Basic Education Researches Journal, 2021, Volume 17, Issue 2, Pages 1447-1464
 

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