Aldana, Yan, Migdalia Fojo, Aldo E. Hernández, and Juan González. “Rheological Behavior of Hydrocolloid Blends As Stabilizers for Ice Cream Formulation”. Journal of Food Science and Gastronomy 3, no. 2 (July 31, 2025): 17–22. Accessed August 18, 2025. https://journal.publiseditorial.com/index.php/jfsg/article/view/115.