Peningkatan Stabilitas Fisik dan Penerimaan Sensoris Es Krim Fermentasi Fungsional melalui Fortifikasi Mangga: Improvement of Physical Stability and Sensory Acceptance of Fermented Functional Ice Cream through Mango Fortification. (2026). Jurnal Teknologi Dan Mutu Pangan, 4(2), 157-168. https://doi.org/10.30812/jtmp.v4i2.6013