Effects of Palm Sugar Substitution on the Proximate Composition and Thermal Properties of Ice Cream. Journal of Tropical Resources and Sustainable Science (JTRSS), [S. l.], v. 14, n. 3, p. 792–799, 2026. DOI: 10.47253/jtrss.v14i3.1713. Disponível em: https://journal.umk.edu.my/index.php/jtrss/article/view/1713. Acesso em: 12 oct. 2026.