TRECIOKIENE, Ernesta; 						SOSTAKIENE, Ilona.
 Effects of fructose and stevia on the rheological, technological and sensory characteristics of ice cream.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 3, n. 1, p. 30-38, mar. 2020.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/90" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/90</a>&gt;. Date accessed: 28 may 2023.
doi: <a href="https://doi.org/10.30721/fsab2020.v3.i1.90">https://doi.org/10.30721/fsab2020.v3.i1.90</a>.