Cita APA (7a ed.)

Widyasaputra, R., Syamsir, E., & Budijanto, S. (2019). COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE. Department of Food Technology.

Cita Chicago Style (17a ed.)

Widyasaputra, Reza, Elvira Syamsir, y Slamet Budijanto. COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE. Department of Food Technology, 2019.

Cita MLA (8a ed.)

Widyasaputra, Reza, et al. COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE. Department of Food Technology, 2019.