Rahardjo, M., & Sihombing, M. Formulation of gluten-free bread using psyllium husk and chia seed seen from physical and sensory characteristics. Faculty of Agriculture, University of Yudharta Pasuruan.
Chicago Style (17th ed.) CitationRahardjo, Monika, and Monang Sihombing. Formulation of Gluten-free Bread Using Psyllium Husk and Chia Seed Seen from Physical and Sensory Characteristics. Faculty of Agriculture, University of Yudharta Pasuruan.
MLA (9th ed.) CitationRahardjo, Monika, and Monang Sihombing. Formulation of Gluten-free Bread Using Psyllium Husk and Chia Seed Seen from Physical and Sensory Characteristics. Faculty of Agriculture, University of Yudharta Pasuruan.
Warning: These citations may not always be 100% accurate.