Cite
Physicochemical and Microstructural Properties of Gluten-Free Noodles with Dietary Enriched Pumpkin Flour
MLA
Novita Indrianti, et al. “Physicochemical and Microstructural Properties of Gluten-Free Noodles with Dietary Enriched Pumpkin Flour.” Journal of Biobased Materials and Bioenergy, vol. 17, Feb. 2023, pp. 125–31. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........ace9d0f65188da75753780473e57dee4&authtype=sso&custid=ns315887.
APA
Novita Indrianti, Enny Sholichah, Nok Afifah, Achmat Sarifudin, Lia Ratnawati, Dewi Desnilasari, Sunil Pareek, Murthy Chavali, Rokayya Sami, Amani H. Aljahani, Mahmoud Helal, & Mohammad Fikry. (2023). Physicochemical and Microstructural Properties of Gluten-Free Noodles with Dietary Enriched Pumpkin Flour. Journal of Biobased Materials and Bioenergy, 17, 125–131.
Chicago
Novita Indrianti, Enny Sholichah, Nok Afifah, Achmat Sarifudin, Lia Ratnawati, Dewi Desnilasari, Sunil Pareek, et al. 2023. “Physicochemical and Microstructural Properties of Gluten-Free Noodles with Dietary Enriched Pumpkin Flour.” Journal of Biobased Materials and Bioenergy 17 (February): 125–31. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........ace9d0f65188da75753780473e57dee4&authtype=sso&custid=ns315887.