TRI SUSILAWATI, Annisa; ANJRIANI, Melda; SUSENO, Rahayu. Penggunaan Madu dalam Formulasi Es Krim: Pengaruh terhadap Tekstur, Daya Leleh, Karakteristik Sensorik, dan Nilai Fungsional. Journal of Food Safety and Processing Technology (JFSPT), [S. l.], v. 3, n. 2, p. 228–236, 2026. DOI: 10.30587/jfspt.v3i2.11184. Disponível em: https://journal.umg.ac.id/index.php/jfspt/article/view/11184. Acesso em: 15 jun. 2026.