[1]
Kurniawati, T. 2020. Rice Bran Ice Cream Characteristics on Various Proportions of Rice Bran Flour with Skimmed Milk and Kinds of Stabilizer: Karakteristik Es Krim Bekatul Pada Berbagai Proporsi Tepung Bekatul Dengan Susu Skim Dan Jenis Stabilizer. Journal of Tropical Food and Agroindustrial Technology. 1, 01 (May 2020), 17–23. DOI:https://doi.org/10.21070/jtfat.v1i01.505.