Cita APA (7a ed.)
WIDYASAPUTRA, R., SYAMSIR, E., & BUDIJANTO, S. (2019). Optimization of Process Paramaters of Parboiled Black Rice Using Response Surface Methodology. Current Research in Nutrition & Food Science, 7(1), 102-112.
Cita Chicago Style (17a ed.)
WIDYASAPUTRA, REZA, ELVIRA SYAMSIR, y SLAMET BUDIJANTO. "Optimization of Process Paramaters of Parboiled Black Rice Using Response Surface Methodology." Current Research in Nutrition & Food Science 7, no. 1 (2019): 102-112.
Cita MLA (9a ed.)
WIDYASAPUTRA, REZA, et al. "Optimization of Process Paramaters of Parboiled Black Rice Using Response Surface Methodology." Current Research in Nutrition & Food Science, vol. 7, no. 1, 2019, pp. 102-112.
Precaución: Estas citas no son 100% exactas.