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Regita, P. and Hudi, L. 2021. Study of Proportion of Mustard Green (Brassica juncea) with Cassava Tape and Concentration of Sucrose on Ice Cream Properties: Kajian Proporsi Sawi (Brassica Juncea) dengan Tape Singkong dan Konsentrasi Sukrosa pada Pembuatan Es Krim Sawi. Journal of Tropical Food and Agroindustrial Technology. 2, 01 (Sep. 2021), 28–36. DOI:https://doi.org/10.21070/jtfat.v2i01.1577.