KARTIKA, S. D.; SAIDI, I. A. 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, [S. l.], v. 3, n. 01, p. 1–6, 2021. DOI: 10.21070/jtfat.v3i01.1587. Disponível em: https://jtfat.umsida.ac.id/index.php/jtfat/article/view/1587. Acesso em: 24 jun. 2025.