Substitution of coconut milk and soybean tempeh flour to produce ice cream that qualified and healthy

Su'i, Moh.; Pradana, Hendrawan Ardy; Suprihana,; Anggraeni, Frida Dwi

doi:10.5281/zenodo.4318250

2020

DOI: 10.5281/zenodo.4318250

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Substitution of coconut milk and soybean tempeh flour to produce ice cream that qualified and healthy

Moh. Su'i

Hendrawan Ardy Pradana

Suprihana Suprihana

et al.

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Substitution of coconut milk and soybean tempeh flour to produce ice cream that qualified and healthy

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