Gaya APA

Gregory, H., Durwanto,Edi, . (2013). Pengembangan produk makaroni dari campuran jewawut (setaria Italic L ), ubi j alar u ngu (ipomoea batatas var. ayamurasaki) dan terigu (triticum aestivum l.) (development of macaroni products made from mixtures of foxtail millet (setaria Italica l.) flour, purple sweet potato (ipomoea batatas var. ayamurasaki) and wheat (triticum aestivum l.) flour (Vol. 22, No. 04, Tahun). : .

Gaya MLA

Gregory, Hamilton., Durwanto,Edi, . "Pengembangan produk makaroni dari campuran jewawut (setaria Italic L ), ubi j alar u ngu (ipomoea batatas var. ayamurasaki) dan terigu (triticum aestivum l.) (development of macaroni products made from mixtures of foxtail millet (setaria Italica l.) flour, purple sweet potato (ipomoea batatas var. ayamurasaki) and wheat (triticum aestivum l.) flour". Vol. 22, No. 04, Tahun : , 2013. Text.