Widyasaputra, R., Syamsir, E., & Budijanto, S. (2019). COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE. Department of Food Technology.
Style de citation Chicago (17e éd.)Widyasaputra, Reza, Elvira Syamsir, et Slamet Budijanto. COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE. Department of Food Technology, 2019.
Style de citation MLA (8e éd.)Widyasaputra, Reza, et al. COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE. Department of Food Technology, 2019.
Attention : ces citations peuvent ne pas être correctes à 100%.