Development of Functional Ice Cream Using Dahlia Tuber Flour (Dahlia Variabilis) and Unripened Coconut Pulp as Fibre Source. Journal of Local Food Technology, [S. l.], v. 1, n. 1, p. 042–050, 2025. Disponível em: https://ejournal.ith.ac.id/index.php/lofotech/article/view/14. Acesso em: 22 dec. 2025.