APA (7th ed.) Citation

Ratnawati, L., Indrianti, N., Afifah, N., Ekafitri, R., Sholichah, E., Desnilasari, D., . . . Sarifudin, A. (2024). Effect of Soaking Treatments in Acid and Salt Solutions on Physicochemical, Structural, Thermal and Rheological Properties of Porang (Amorphophallus muelleri Blume) Flour. Food Technology & Biotechnology, 62(4), 512. https://doi.org/10.17113/ftb.62.04.24.8503

Chicago Style (17th ed.) Citation

Ratnawati, Lia, Novita Indrianti, Nok Afifah, Riyanti Ekafitri, Enny Sholichah, Dewi Desnilasari, Woro Setiaboma, Dita Kristanti, and Achmat Sarifudin. "Effect of Soaking Treatments in Acid and Salt Solutions on Physicochemical, Structural, Thermal and Rheological Properties of Porang (Amorphophallus Muelleri Blume) Flour." Food Technology & Biotechnology 62, no. 4 (2024): 512. https://doi.org/10.17113/ftb.62.04.24.8503.

MLA (9th ed.) Citation

Ratnawati, Lia, et al. "Effect of Soaking Treatments in Acid and Salt Solutions on Physicochemical, Structural, Thermal and Rheological Properties of Porang (Amorphophallus Muelleri Blume) Flour." Food Technology & Biotechnology, vol. 62, no. 4, 2024, p. 512, https://doi.org/10.17113/ftb.62.04.24.8503.