PRISELLA, Jessica; MATITA, Intan Cidarbulan. PEMANFAATAN UBI JALAR UNGU DALAM PEMBUATAN ES KRIM SUSU ALMOND DENGAN VARIASI JENIS BAHAN PENSTABIL [UTILIZATION OF PURPLE SWEET POTATO IN ALMOND MILK ICE CREAM USING DIFFERENT TYPES OF STABILIZERS]. FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology), [S. l.], v. 7, n. 1, p. 40–51, 2023. DOI: 10.19166/jstfast.v7i1.6682. Disponível em: https://ojs.uph.edu/index.php/FaSTJST/article/view/6682. Acesso em: 22 jun. 2026.