HUU KHANG NGUYEN; HOAN PHAM-THI. Effect of Hydrolyzed Lima Bean Protein on the Quality of Low - Fat Ice Cream Products. Journal of Technical Education Science, [S. l.], v. 20, n. 02, p. 78–88, 2025. DOI: 10.54644/jte.2025.1694. Disponível em: https://www.jte.edu.vn/index.php/jte/article/view/1694. Acesso em: 7 apr. 2026.