Choirunnisa, Yumna, Pramudya Kurnia, Aan Sofyan, and Agung Setya Wardana. 2022. “Protein Content and Overrun Value of Ice Cream Made from Cashew Nut Milk Substitution With the Addition of Sorghum Flour”. Prosiding University Research Colloquium, June, 157-64. https://repository.urecol.org/index.php/proceeding/article/view/2138.