SAAD HATEM, A.; انس; FAKHRI MOHAMMED, N.; نزار. Making ice cream for low-energy structures by reducing fat in buffalo milk and replacing sucrose with a mixture of sugar substitutes. Journal of Education and Science (JES), [S. l.], v. 28, n. 3, p. 143–156, 2019. DOI: 10.33899/edusj.2019.162973. Disponível em: https://rjps.uomosul.edu.iq/index.php/edusj/article/view/17361. Acesso em: 4 aug. 2025.