Prisella, Jessica, Universitas Pelita Harapan, Indonesia
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Vol 7, No 1 (2023): May - Articles
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]
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