Gaya APA

Fathonia, A. et al (2016). Minimalisasi penurunan kadar beta-karoten dan protein dalam proses produksi tepung ubi kayu minimizing reduction level of beta-carotene and protein during cassava flour production (Vol. 25, No. 2/ Agustus 2016). Jakarta: Puslitbang Bulog.

Gaya MLA

Fathonia, Ahmad. et al. "Minimalisasi penurunan kadar beta-karoten dan protein dalam proses produksi tepung ubi kayu minimizing reduction level of beta-carotene and protein during cassava flour production". Vol. 25, No. 2/ Agustus 2016 Jakarta: Puslitbang Bulog, 2016. Text.