ANALISIS PENGARUH PENGGUNAAN EMULSIFIER SP, KUNING TELUR AYAM, DAN KUNING TELUR BEBEK TERHADAP DENSITAS ICE CREAM. Kohesi [Internet]. 2026 Jul. 21 [cited 2026 Oct. 21];11(2). Available from: https://journal.cib.institute/index.php/kohesi/article/view/1983