APA (7th ed.) Citation

Nurtiana, W., Rismaya, R., Sulistyawati, E. Y. E., Fauziyyah, A., Hakiki, D. N., Radiansyah, M. R., & Rahmawan, A. The Effect of Beneng Taro (Xanthosoma undipes K.Koch) Flour Substitution on Physical and Sensory Characteristics of Muffins. Department of Food Technology.

Chicago Style (17th ed.) Citation

Nurtiana, Winda, Rina Rismaya, Eko Yuliastuti Endah Sulistyawati, Athiefah Fauziyyah, Dini Nur Hakiki, Mohamad Rajih Radiansyah, and Alfi Rahmawan. The Effect of Beneng Taro (Xanthosoma Undipes K.Koch) Flour Substitution on Physical and Sensory Characteristics of Muffins. Department of Food Technology.

MLA (9th ed.) Citation

Nurtiana, Winda, et al. The Effect of Beneng Taro (Xanthosoma Undipes K.Koch) Flour Substitution on Physical and Sensory Characteristics of Muffins. Department of Food Technology.