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. Jurnal Teknologi dan Mutu Pangan, [S. l.], v. 4, n. 2, p. 157–168, 2026. DOI: 10.30812/jtmp.v4i2.6013. Disponível em: https://journal.universitasbumigora.ac.id/jtmp/article/view/6013. Acesso em: 25 jan. 2026.