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“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”, jtfat, vol. 3, no. 01, pp. 1–6, Dec. 2021, doi: 10.21070/jtfat.v3i01.1587.