KHALQIE, A.; FITRIYANINGSIH, E. 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, [S. l.], v. 2, n. 1, p. 1–7, 2022. DOI: 10.30867/jand.v2i1.164. Disponível em: https://journal.poltekkesaceh.ac.id/index.php/jand/article/view/164. Acesso em: 16 sep. 2024.