MANUEL, Jeremia; PARAMAWATI, Raffi; PRATIWI MASLI, Maria Dian. 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, [S. l.], v. 25, n. 2, p. 125, 2014. DOI: 10.6066/jtip.2014.25.2.125. Disponível em: https://journal.ipb.ac.id/jtip/article/view/9101. Acesso em: 25 mar. 2026.