APA (7th ed.) Citation

Zain, R. K., Dewi, E., & Yerizam, M. Manufacturing Chocolate Bar Using VCO as Cocoa Butter Substitute by Conching and Tempering (Reviewed from Conching Time and Variation of Substitute). Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty.

Chicago Style (17th ed.) Citation

Zain, Raina Khoirunisa, Erwana Dewi, and Muhammad Yerizam. Manufacturing Chocolate Bar Using VCO as Cocoa Butter Substitute by Conching and Tempering (Reviewed from Conching Time and Variation of Substitute). Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty.

MLA (9th ed.) Citation

Zain, Raina Khoirunisa, et al. Manufacturing Chocolate Bar Using VCO as Cocoa Butter Substitute by Conching and Tempering (Reviewed from Conching Time and Variation of Substitute). Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty.