KURNIAWATI, T. 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, [S. l.], v. 1, n. 01, p. 17–23, 2020. DOI: 10.21070/jtfat.v1i01.505. Disponível em: https://jtfat.umsida.ac.id/index.php/jtfat/article/view/505. Acesso em: 19 apr. 2025.