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“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”, jtfat, vol. 2, no. 01, pp. 28–36, Sept. 2021, doi: 10.21070/jtfat.v2i01.1577.