Prisella J, Matita IC. 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]. FaSTJST [Internet]. 2023 May 22 [cited 2026 Jun. 22];7(1):40-51. Available from: https://ojs.uph.edu/index.php/FaSTJST/article/view/6682