ANTONYUK І.; MEDVEDEVA А. Technology and quality of raspberry ice cream based on low-lactose yogurt. Commodity science. Technologies. Engineering, [S. l.], v. 55, n. 3, p. 84–98, 2025. DOI: 10.31617/2.2025(55)06. Disponível em: https://journals.knute.edu.ua/commodities-and-markets/article/view/2348. Acesso em: 16 sep. 2025.