ManuelJ.; ParamawatiR.; Pratiwi MasliM. D. UTILIZATION OF RESPONSE SURFACE METHODOLOGY IN THE OPTIMIZATION OF ROSELLE ICE CREAM MAKING [Penggunaan Response Surface Methodology dalam Optimisasi Pembuatan Es Krim Rosella]. Jurnal Teknologi dan Industri Pangan, v. 25, n. 2, p. 125, 27 Dec. 2014.