QISTHINA, Yaumil; ASBEN, Alfi; ANGGRAINI, Tuty. Physical Characteristics of Ice Cream with the Addition of Butterfly Pea Flower Extract and Porang Glucomannan Flour (Amorphophallus muelleri) . AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), [S. l.], v. 9, n. 2, p. 289–295, 2025. DOI: 10.29165/ajarcde.v9i2.710. Disponível em: https://ajarcde-safe-network.org/index.php/index.php/ajarcde/article/view/710. Acesso em: 24 aug. 2025.