[1]
A. B. Iskandar, F. W. Ningtyias, and N. Rohmawati, “ANALISIS KADAR PROTEIN, KALSIUM DAN DAYA TERIMA ES KRIM DENGAN PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) [THE ANALYSIS OF PROTEIN AND CALCIUM LEVELS AS WELL AS THE ACCEPTABILITY OF ICE CREAM BY ADDING THE FLOUR OF MORINGA OLEIFERA LEAVES]”, Penel Gizi Makan, vol. 42, no. 2, pp. 65–72, Dec. 2019.