“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), pp. 28–36. doi:10.21070/jtfat.v2i01.1577.