APA (7th ed.) Citation

Jati, I. R. A. P., Setijawaty, E., Yoshari, R. M., Edward, E., Tristanto, N. A., & Ayustaningwarno, F. (2026). CHARACTERISTICS OF CASSAVA STARCH–GELATIN–GLYCEROL COMPOSITE SMART EDIBLE FILMS: EFFECTS OF BUTTERFLY PEA FLOWER EXTRACT AND EGGSHELL AS ACTIVE AGENTS. Acta Scientiarum Polonorum. Technologia Alimentaria, 25(2), 143. https://doi.org/10.17306/J.AFS.001481

Chicago Style (17th ed.) Citation

Jati, Ignasius Radix A. P., Erni Setijawaty, Rachel Meiliawati Yoshari, Edward Edward, Nerissa Arviana Tristanto, and Fitriyono Ayustaningwarno. "CHARACTERISTICS OF CASSAVA STARCH–GELATIN–GLYCEROL COMPOSITE SMART EDIBLE FILMS: EFFECTS OF BUTTERFLY PEA FLOWER EXTRACT AND EGGSHELL AS ACTIVE AGENTS." Acta Scientiarum Polonorum. Technologia Alimentaria 25, no. 2 (2026): 143. https://doi.org/10.17306/J.AFS.001481.

MLA (9th ed.) Citation

Jati, Ignasius Radix A. P., et al. "CHARACTERISTICS OF CASSAVA STARCH–GELATIN–GLYCEROL COMPOSITE SMART EDIBLE FILMS: EFFECTS OF BUTTERFLY PEA FLOWER EXTRACT AND EGGSHELL AS ACTIVE AGENTS." Acta Scientiarum Polonorum. Technologia Alimentaria, vol. 25, no. 2, 2026, p. 143, https://doi.org/10.17306/J.AFS.001481.