ALDANA, Yan; FOJO, Migdalia; HERNÁNDEZ, Aldo E.; GONZÁLEZ, Juan. Rheological behavior of hydrocolloid blends as stabilizers for ice cream formulation. Journal of Food Science and Gastronomy, [S. l.], v. 3, n. 2, p. 17–22, 2025. DOI: 10.5281/zenodo.16741113. Disponível em: https://journal.publiseditorial.com/index.php/jfsg/article/view/115. Acesso em: 18 aug. 2025.