Kartika SD, Saidi IA. 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 [Internet]. 2021Dec.6 [cited 2025Apr.19];3(01):1-6. Available from: https://jtfat.umsida.ac.id/index.php/jtfat/article/view/1587