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. 2022 Feb 8;11(3):490. doi: 10.3390/foods11030490

Figure 1.

Figure 1

Melting percentage of ice cream treatments. SC1: control without artificial sugar; SC2: ice cream with stevia; SC3: ice cream with sucralose; SC4: ice cream with sorbitol; a and b: bars within the same time not sharing a common letter are significantly different (p < 0.05).