JAYASINGHE, M. .; RATNASINGAM, P. . SENSORY VARIATION ANALYSIS IN ICE CREAM MADE BY PALMYRA (BORASSUS FLABELLIFER) PULP WITH JAGGERY AND SELECTED SPICES. Agricultural Sciences Journal, [S. l.], v. 3, n. 2, p. 35–50, 2021. DOI: 10.56520/asj.v3i2.93. Disponível em: https://asj.mnsuam.edu.pk/index.php/asj/article/view/93. Acesso em: 4 dec. 2024.