Alfiansyah RA, Rosida R. Study of Addition Gelatin and Egg White on The Physicochemical and Organoleptic Characteristics of Sawo Kecik Marshmallows and Telang Flower and Determining The Storage Period Using The ESS Method ( Extended Storage Studies ) . ajarcde [Internet]. 2024 Jul. 10 [cited 2025 Jul. 6];8(3):81-7. Available from: https://ajarcde-safe-network.org/index.php/index.php/ajarcde/article/view/455