RIDWAN, B.; CHAIRAWAN, C.; TSALSABILLA, A. T.; SUSILO, A. The influence of sago flour addition as a stabilizing agent on the qualities of goat milk ice cream: A study of physicochemical and sensory evaluation. Journal of Applied Research on Science and Technology (JARST), [S. l.], v. 25, n. 1, p. 261895, 2025. DOI: 10.60101/jarst.2025.261895. Disponível em: https://ph01.tci-thaijo.org/index.php/rmutt-journal/article/view/261895. Acesso em: 21 sep. 2026.