APA (7th ed.) Citation

Fitriani, S., Yusmarini, Y., Riftyan, E., Dewi, Y. K., Lestari, R. P., & Fadhilah, T. (2024). Characteristics of Wet Noodles From Sago and Sweet Potato Starch with Mung Bean Flour Substitution. Department of Food Technology.

Chicago Style (17th ed.) Citation

Fitriani, Shanti, Yusmarini Yusmarini, Emma Riftyan, Yossie Kharisma Dewi, Ririn Puji Lestari, and Tiyah Fadhilah. Characteristics of Wet Noodles From Sago and Sweet Potato Starch with Mung Bean Flour Substitution. Department of Food Technology, 2024.

MLA (9th ed.) Citation

Fitriani, Shanti, et al. Characteristics of Wet Noodles From Sago and Sweet Potato Starch with Mung Bean Flour Substitution. Department of Food Technology, 2024.