Return to Article Details PENGARUH PURE UBI JALAR UNGU DAN JENIS PENSTABIL TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK ES SKRIM SUSU KEDELAI [EFFECT OF PURPLE SWEET POTATO PUREE AND STABILIZER TYPES ON PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF SOY MILK ICE CREAM] Download Download PDF