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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. JTMP [Internet]. 2026 Jan. 25 [cited 2026 Jan. 25];4(2):157-68. Available from: https://journal.universitasbumigora.ac.id/jtmp/article/view/6013