APA (7th ed.) Citation

Al-Baarri, A. N., Mulyani, S., Abduh, S. B. M., Hadipernata, M., Kamil, R. Z., Dzakiyalizz, A. N., . . . Pangestika, W. (2023). Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature. Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology.

Chicago Style (17th ed.) Citation

Al-Baarri, Ahmad Ni'matullah, et al. Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature. Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology, 2023.

MLA (9th ed.) Citation

Al-Baarri, Ahmad Ni'matullah, et al. Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature. Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology, 2023.