Cites del registre
Cita APA (7th ed.)
Tobing, N. R. L., Yurliasni, & Mariana, E. (2023). Characteristics of Ice Cream with The Addition of Purple Sweet Potato and Porang Flour as A Stabilizer. University of Brawijaya.
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Cita Chicago (17th ed.)
Tobing, Naulia Ramadhani Lumban, Yurliasni, i Elmy Mariana. Characteristics of Ice Cream with The Addition of Purple Sweet Potato and Porang Flour as A Stabilizer. University of Brawijaya, 2023.
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Cita MLA (9th ed.)
Tobing, Naulia Ramadhani Lumban, et al. Characteristics of Ice Cream with The Addition of Purple Sweet Potato and Porang Flour as A Stabilizer. University of Brawijaya, 2023.
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Atenció: Aquestes cites poden no estar 100% correctes.