Khalqie, A. and Fitriyaningsih, E. 2022. The Effect of Adding Koro Benguk (Mucuna pruiriens (L). Dc.) on Acceptance and Physical Properties of Ice Cream. JAND: Journal of Applied Nutrition and Dietetic. 2, 1 (Jun. 2022), 1–7. DOI:https://doi.org/10.30867/jand.v2i1.164.