“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”. 2021. Journal of Tropical Food and Agroindustrial Technology 3 (01): 1-6. https://doi.org/10.21070/jtfat.v3i01.1587.