Evaluation of a new homogenizer used in the manufacture of chocolate ice cream Coppelia. Ciencia y Tecnología de Alimentos, [S. l.], v. 21, n. 3, p. 4–8, 2024. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/575. Acesso em: 7 aug. 2025.