[1]
Dewi Andriani et al. 2024. Uji Coba Pembuatan Limbah Whey Dangke Menjadi Olahan Sorbet. Pusaka : Journal of Tourism, Hospitality, Travel and Business Event. 1, 2 (Jun. 2024), 28–34. DOI:https://doi.org/10.33649/pusaka.v1i2.16.