MandiriRagil Tirta, Lukita Purnamayati, and FahmiAkhmad Suhaeli. “Karakteristik Cone Es Krim Berbasis Tepung Cangkang Udang Dengan Konsentrasi Karagenan Yang Berbeda: Characteristics of Ice Cream Cone Based Shrimp Shell Flour With Different Concentrations of Carrageenan ”. Jurnal Pengolahan Hasil Perikanan Indonesia 25, no. 2 (August 8, 2022): 202-213. Accessed April 16, 2024. https://journal.ipb.ac.id/index.php/jphpi/article/view/40364.