TECHNOLOGICAL BASIS OF USING CARROT AND BEET JUICE AND PUREE TO INCREASE THE NUTRITIONAL VALUE OF ICE CREAM. Multidisciplinary Journal of Science and Technology, [S. l.], v. 6, n. 4, p. 470–473, 2026. Disponível em: https://mjstjournal.com/index.php/mjst/article/view/7258. Acesso em: 16 jun. 2026.