Quality evaluation of soy milk ice cream prepared with ipomoea batatas starch and meteroxylon sagu powder as stabilizing agent. International Journal of Agricultural and Life Sciences, [S. l.], v. 3, n. 1, p. 157–163, 2017. Disponível em: https://skyfox.co/ijals/index.php/als/article/view/29.. Acesso em: 15 nov. 2024.