KHALISH, Layyinan Hafizha; ANDARWULAN, Nuri; KOSWARA, Sutrisno; TALITHA, Zada Agna. Formulasi dan Tingkat Kesukaan terhadap Es Krim Keju dengan Menggunakan Berbagai Keju Lunak (Cream Cheese, Ricotta dan Camembert). Jurnal Mutu Pangan : Indonesian Journal of Food Quality, [S. l.], v. 7, n. 2, p. 90–97, 2020. DOI: 10.29244/jmpi.2020.7.2.90. Disponível em: https://journal.ipb.ac.id/jmpi/article/view/37152. Acesso em: 25 dec. 2025.