@article{fauzi_harsono_resmasari_2025,  title={Carboxymethylcellulose and carrageenan as stabilizers in ginger-turmeric ice creams: physicochemical and sensory properties},  volume={28},  ISSN={1981-6723},  url={https://doi.org/10.1590/1981-6723.00424},  DOI={10.1590/1981-6723.00424},  journal={Brazilian Journal of Food Technology},  publisher={Instituto de Tecnologia de Alimentos - ITAL},  author={Fauzi, Mukhammad and Harsono, Soni Sisbudi and Resmasari, Iren Laurensa Prawidya},  year={2025},  pages={e2024004} }