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Effect of Fermentation Time and Cassava Varieties on Water Content and the Yield of Starch from Modified Cassava Flour (MOCAF)

  
DINIYAH, Nurud et al. Effect of Fermentation Time and Cassava Varieties on Water Content and the Yield of Starch from Modified Cassava Flour (MOCAF). Indonesian Journal of Pharmaceutical Science and Technology, [S.l.], v. 5, n. 2, p. 71-75, feb. 2018. ISSN 2406-856X. Tersedia pada: <http://jurnal.unpad.ac.id/ijpst/article/view/15094>. Tanggal Akses: 15 aug. 2018 doi:https://doi.org/10.24198/ijpst.v5i3.15094.