ManuelJ., ParamawatiR. and Pratiwi MasliM. D. (2014) “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, 25(2), p. 125. doi: 10.6066/jtip.2014.25.2.125.