OSTAIZA OLMEDO, Evelyn Karina; SOLORZANO ZAMBRANO, Génesis Millerline; LOOR CUSME, Rosanna Katerine; DEMERA LUCAS, Francisco Manuel; ORTEGA ARCIA, Luis Alberto. 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://www.camjol.info/index.php/elhigo/article/view/17972. Acesso em: 5 dec. 2025.