Substitution of coconut milk and soybean tempeh flour to produce ice cream that qualified and healthy
Crossref DOI link: https://doi.org/10.30574/wjarr.2020.8.2.0400
Published Online: 2020-11-30
Update policy: https://doi.org/10.30574/wjarr.ourcrossmarkpolicy
Moh. Su'i,
Hendrawan Ardy Pradana,
Suprihana,
Frida Dwi Anggraeni,
