APA (7th ed.) Citation

Tandjung, W. I., Sutedja, A. M., Ristiarini, S., & Trisnawati, C. Y. (2024). Effect of Soaking and Boiling Time on the Functional Properties of Jack Bean Flour. Department of Food Technology.

Chicago Style (17th ed.) Citation

Tandjung, William Indra, Anita Maya Sutedja, Susana Ristiarini, and Chatarina Yayuk Trisnawati. Effect of Soaking and Boiling Time on the Functional Properties of Jack Bean Flour. Department of Food Technology, 2024.

MLA (9th ed.) Citation

Tandjung, William Indra, et al. Effect of Soaking and Boiling Time on the Functional Properties of Jack Bean Flour. Department of Food Technology, 2024.