“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), pp. 1–6. doi:10.21070/jtfat.v3i01.1587.