CHOIRUNNISA, Yumna; KURNIA, Pramudya; SOFYAN, Aan; WARDANA, Agung Setya. Protein Content and Overrun Value of Ice Cream made from Cashew Nut Milk Substitution with the Addition of Sorghum Flour. Prosiding University Research Colloquium, [S. l.], p. 157–164, 2022. Disponível em: https://repository.urecol.org/index.php/proceeding/article/view/2138. Acesso em: 19 may. 2024.