DEVELOPMENT AND QUALITY EVALUATION OF PLANT-BASED NON-DAIRY ICE CREAM USING SOY MILK WITH VARYING STABILIZER CONCENTRATIONS. The Research of Medical Science Review, [S. l.], v. 4, n. 6, p. 339–348, 2026. Disponível em: https://medicalsciencereview.com/index.php/Journal/article/view/3816.. Acesso em: 16 jun. 2026.