Cita APA (7a ed.)
CEMPAKA, L., CASA, N., & ASIAH, N. (2018). Chemical Composition and Sensory Analysis of Simulated Chips Based Rice Bran Tempe Flour. Current Research in Nutrition & Food Science, 6(3), 826-835.
Cita Chicago Style (17a ed.)
CEMPAKA, LARAS, NIKELYA CASA, y NURUL ASIAH. "Chemical Composition and Sensory Analysis of Simulated Chips Based Rice Bran Tempe Flour." Current Research in Nutrition & Food Science 6, no. 3 (2018): 826-835.
Cita MLA (9a ed.)
CEMPAKA, LARAS, et al. "Chemical Composition and Sensory Analysis of Simulated Chips Based Rice Bran Tempe Flour." Current Research in Nutrition & Food Science, vol. 6, no. 3, 2018, pp. 826-835.
Precaución: Estas citas no son 100% exactas.