APA (7th ed.) Citation

Nisa, S. H. K., Djali, M., & Cahyana, Y. (2021). THE EFFECT OF ADDING GELATIN AND SALT SOLUTION TO OFF-GRADE SAPODILLA JELLY CANDY THROUGH THE PROCESS OF REDUCING ITS TANNIN CONTENT. Department of Food Technology.

Chicago Style (17th ed.) Citation

Nisa, Siti Hanifah Khairun, Mohammad Djali, and Yana Cahyana. THE EFFECT OF ADDING GELATIN AND SALT SOLUTION TO OFF-GRADE SAPODILLA JELLY CANDY THROUGH THE PROCESS OF REDUCING ITS TANNIN CONTENT. Department of Food Technology, 2021.

MLA (9th ed.) Citation

Nisa, Siti Hanifah Khairun, et al. THE EFFECT OF ADDING GELATIN AND SALT SOLUTION TO OFF-GRADE SAPODILLA JELLY CANDY THROUGH THE PROCESS OF REDUCING ITS TANNIN CONTENT. Department of Food Technology, 2021.