REY RODRIGUEZ, J. F.; COBOS RODRIGUEZ, D. L.; PRADA ALVAREZ, Y. G. Evaluation of the technological effect of egg albumin powder as a stabilizer in a cream ice cream. @limentech, Ciencia y Tecnología Alimentaria, [S. l.], v. 21, n. 1, p. 48–68, 2023. DOI: 10.24054/limentech.v21i1.2333. Disponível em: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/2333. Acesso em: 25 oct. 2024.