[1]
Abdullah, N., Zainal, Z. and Nurmadiah, N. 2018. PENGARUH PENAMBAHAN PURE TERUNG BELANDA (Solanum betacea Cav.) DENGAN GULA TERHADAP MUTU FISIK DAN KIMIA ES KRIM: (Effect of Puree Terung Belanda (Solanum betaceum Cav.) with Sugar on Physical Quality and Chemicals of Ice Cream). Canrea Journal: Food Technology, Nutritions, and Culinary Journal. 1, 1 (Jul. 2018), 31–40. DOI:https://doi.org/10.20956/canrea.v1i1.20.