レコードの引用形

APA(7版)引用形式
Ratnawati, L., Indrianti, N., Afifah, N., Ekafitri, R., Sholichah, E., Desnilasari, D., . . . Sarifudin, A. (2024). Effect of Soaking Treatments in Acid and Salt Solutions on Physicochemical, Structural, Thermal and Rheological Properties of Porang (Amorphophallus muelleri Blume) Flour. University of Zagreb Faculty of Food Technology and Biotechnology.
Chicagoスタイル(17版)引用形式
Ratnawati, Lia, Novita Indrianti, Nok Afifah, Riyanti Ekafitri, Enny Sholichah, Dewi Desnilasari, Woro Setiaboma, Dita Kristanti, , Achmat Sarifudin. Effect of Soaking Treatments in Acid and Salt Solutions on Physicochemical, Structural, Thermal and Rheological Properties of Porang (Amorphophallus Muelleri Blume) Flour. University of Zagreb Faculty of Food Technology and Biotechnology, 2024.
MLA(9版)引用形式
Ratnawati, Lia, et al. Effect of Soaking Treatments in Acid and Salt Solutions on Physicochemical, Structural, Thermal and Rheological Properties of Porang (Amorphophallus Muelleri Blume) Flour. University of Zagreb Faculty of Food Technology and Biotechnology, 2024.
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