MOHD FAUZI, N. H. .; YAHYA, F. .; MOHD ZIN, Z. . PHYSICOCHEMICAL PROPERTIES AND SENSORY ACCEPTABILITY OF ICE CREAM PREPARED WITH DIFFERENT RATIOS OF DAIRY WHIPPING CREAM TO TOMATO PUREE. Universiti Malaysia Terengganu Journal of Undergraduate Research, [S. l.], v. 4, n. 2, p. 1–6, 2022. DOI: 10.46754/umtjur.v4i2.270. Disponível em: https://journal.umt.edu.my/index.php/umtjur/article/view/270. Acesso em: 23 dec. 2024.