Sabila, C., 		Mujdalipah, S., & 		Fishi, A.
(2024).
 The Effect of Different Bases of Vegetable and Carrageenan Concentrations on The Quality of The Mix Vegetable Leather of Lettuce and Mustars Greens.
<em>Indonesian Journal Of Food Technology, 3</em>(1), 68-86.
doi:10.20884/1.ijft.2024.3.1.9948