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MandiriR.T., PurnamayatiL. and FahmiA.S. 2022. Karakteristik Cone Es Krim Berbasis Tepung Cangkang Udang dengan Konsentrasi Karagenan yang Berbeda: Characteristics of Ice Cream Cone Based Shrimp Shell Flour with Different Concentrations of Carrageenan . Jurnal Pengolahan Hasil Perikanan Indonesia. 25, 2 (Aug. 2022), 202-213. DOI:https://doi.org/10.17844/jphpi.v25i2.40364.