OSTAIZA OLMEDO, E. K. .; SOLORZANO ZAMBRANO, G. M. .; LOOR CUSME, R. K.; DEMERA LUCAS, F. M. .; ORTEGA ARCIA, L. A. . Partial substitution effect of milk cream with extra-virgin olive oil (EVOO) in the preparation of ice cream. Journal of Science and Technology El Higo, [S. l.], v. 14, n. 1, p. 36–45, 2024. DOI: 10.5377/elhigo.v14i1.17972. Disponível em: https://camjol.info/index.php/elhigo/article/view/17972. Acesso em: 17 jul. 2024.