Mandiri RT, Purnamayati L, Fahmi AS. 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 . JPHPI [Internet]. 2022 Aug. 8 [cited 2025 Dec. 27];25(2):202-13. Available from: https://journal.ipb.ac.id/jphpi/article/view/40364