APA (7th ed.) Citation

Nurhadi, B., Jasmina, M. A., Parlan, P., Fetriyuna, F., Ermawar, R. A., Pangawikan, A. D., . . . Hebishy, E. (2026). Acid‐Catalyzed Pyrolysis of Bromelain Enzyme By‐Product for Resistant Dextrin Production: Effect of Heating Duration. Journal of Food Processing & Preservation, 2026, 1. https://doi.org/10.1155/jfpp/3618383

Chicago Style (17th ed.) Citation

Nurhadi, Bambang, Mikaela Adora Jasmina, Parlan Parlan, Fetriyuna Fetriyuna, Riksfardini Annisa Ermawar, Aldila Din Pangawikan, Nandi Sukri, and Essam Hebishy. "Acid‐Catalyzed Pyrolysis of Bromelain Enzyme By‐Product for Resistant Dextrin Production: Effect of Heating Duration." Journal of Food Processing & Preservation 2026 (2026): 1. https://doi.org/10.1155/jfpp/3618383.

MLA (9th ed.) Citation

Nurhadi, Bambang, et al. "Acid‐Catalyzed Pyrolysis of Bromelain Enzyme By‐Product for Resistant Dextrin Production: Effect of Heating Duration." Journal of Food Processing & Preservation, vol. 2026, 2026, p. 1, https://doi.org/10.1155/jfpp/3618383.