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. (2021). Journal of Tropical Food and Agroindustrial Technology, 2(01), 28-36. https://doi.org/10.21070/jtfat.v2i01.1577