Kartika, S.D. and Saidi, I.A. 2021. The Effect of Concentration of Flour, Green Mustard Pasta (Brassica Juncea) On The Characteristics of Ice Cream: Pengaruh Konsentrasi Tepung, Pasta Sawi Hijau (Brassica Juncea) Terhadap Karakteristik Es Krim. Journal of Tropical Food and Agroindustrial Technology. 3, 01 (Dec. 2021), 1–6. DOI:https://doi.org/10.21070/jtfat.v3i01.1587.