HACIBEKTAŞOĞLU, F.; GÜNDOĞDU, E. Physicochemical, Nutritional, and Antioxidant Properties of Ice Cream Enriched with Red Beetroot (Beta vulgaris L.) at Varying Sucrose Levels. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 12, n. 10, p. 1722–1729, 2024. DOI: 10.24925/turjaf.v12i10.1722-1729.7053. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/7053. Acesso em: 21 nov. 2024.