APA (7th ed.) Citation

Nurainy, F., Nawansih, O., & Sitanggang, M. M. (2018, March). PENGARUH PERBANDINGAN BUBUK COKLAT DAN TEPUNG KETAN TERHADAP SIFAT KIMIA DAN SENSORI DODOL COKLAT [Effect of the Comparison of Cocoa Powder and Glutinous Rice Flour on the Chemical and Sensory Properties of Chocolate Dodol]. Jurnal Teknologi & Industri Hasil Pertanian.

Chicago Style (17th ed.) Citation

Nurainy, Fibra, Otik Nawansih, and Merry Monika Sitanggang. "PENGARUH PERBANDINGAN BUBUK COKLAT DAN TEPUNG KETAN TERHADAP SIFAT KIMIA DAN SENSORI DODOL COKLAT [Effect of the Comparison of Cocoa Powder and Glutinous Rice Flour on the Chemical and Sensory Properties of Chocolate Dodol]." Jurnal Teknologi & Industri Hasil Pertanian Mar. 2018.

MLA (9th ed.) Citation

Nurainy, Fibra, et al. "PENGARUH PERBANDINGAN BUBUK COKLAT DAN TEPUNG KETAN TERHADAP SIFAT KIMIA DAN SENSORI DODOL COKLAT [Effect of the Comparison of Cocoa Powder and Glutinous Rice Flour on the Chemical and Sensory Properties of Chocolate Dodol]." Jurnal Teknologi & Industri Hasil Pertanian, Mar. 2018.