SAMAKRADHAMRONGTHAI, R. S. Effect of black pepper (Piper nigrum) and cinnamon (Cinnamomum verum) on properties of reduced−fat milk−based ice cream. Food and Applied Bioscience Journal, [S. l.], v. 8, n. 2, p. 53–67, 2020. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/240061. Acesso em: 28 mar. 2024.