WINARSIH, S.; CAHYO, N. S.; SUKARDI, S.; SISKAWARDANI, D. D. Physico-Chemical Characteristics of Ice Cream Made from Coconut Milk Cream and Kidney Nut Puree. Food Technology and Halal Science Journal, [S. l.], v. 3, n. 2, p. 151–158, 2020. DOI: 10.22219/fths.v3i2.13216. Disponível em: https://ejournal.umm.ac.id/index.php/fths/article/view/13216. Acesso em: 27 sep. 2024.