(1)
Manuel, J.; Paramawati, R.; Pratiwi Masli, M. D. UTILIZATION OF RESPONSE SURFACE METHODOLOGY IN THE OPTIMIZATION OF ROSELLE ICE CREAM MAKING [Penggunaan Response Surface Methodology Dalam Optimisasi Pembuatan Es Krim Rosella]. J. Teknol Industri Pangan 2014, 25 (2), 125. https://doi.org/10.6066/jtip.2014.25.2.125.