Kurniati, F., & Amertaningtyas, D. (2025). The Effect of Propolis Addition on the Quality of Marshmallows in Terms of Texture, Water Content, Water Activity (Aw), and Color. University of Brawijaya.
Chicago Style (17th ed.) CitationKurniati, Fatma, and Dedes Amertaningtyas. The Effect of Propolis Addition on the Quality of Marshmallows in Terms of Texture, Water Content, Water Activity (Aw), and Color. University of Brawijaya, 2025.
MLA (9th ed.) CitationKurniati, Fatma, and Dedes Amertaningtyas. The Effect of Propolis Addition on the Quality of Marshmallows in Terms of Texture, Water Content, Water Activity (Aw), and Color. University of Brawijaya, 2025.
Warning: These citations may not always be 100% accurate.