REGITA, P.; HUDI, L. 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, [S. l.], v. 2, n. 01, p. 28–36, 2021. DOI: 10.21070/jtfat.v2i01.1577. Disponível em: https://jtfat.umsida.ac.id/index.php/jtfat/article/view/1577. Acesso em: 19 apr. 2025.