DEVELOPMENT OF AN ICE CREAM DAIRY PRODUCT USING CAÑAFISTULA PULP (Cassia fistula) AS AN ANTIOXIDANT ACTIVE INGREDIENT. Orinoquia, [S. l.], v. 29, n. 1, p. e-824, 2025. DOI: 10.22579/20112629.824. Disponível em: https://orinoquia.desarrollo-ojs1.metadatos.org/index.php/orinoquia/article/view/824. Acesso em: 15 apr. 2026.