Gaya APA

Djauhari, A, B. et al (2019). DIFFERENT PROPORTION OF MOCAF (MODIFIED CASSAVA FLOUR) AND SOY FLOUR (GLYCINE MAX L.) TOWARDS CHEMICAL AND ORGANOLEPTIC QUALITY OF COOKIES . SURABAYA: DEPARTEMENT OF FOOD TECHNOLOGY UNITOMO.

Gaya MLA

Djauhari, Arlin, Besari. et al. "DIFFERENT PROPORTION OF MOCAF (MODIFIED CASSAVA FLOUR) AND SOY FLOUR (GLYCINE MAX L.) TOWARDS CHEMICAL AND ORGANOLEPTIC QUALITY OF COOKIES". SURABAYA: DEPARTEMENT OF FOOD TECHNOLOGY UNITOMO, 2019. Prodi S1 Teknologi Pangan.