MandiriRagil Tirta, Lukita Purnamayati, and FahmiAkhmad Suhaeli. 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). Bogor, ID, 202-13. https://doi.org/10.17844/jphpi.v25i2.40364.