Syukri, D., Sylvi, D., & Ramadani, S. F. A Effect of Various Cooking Methods on Quality and Sensory Characteristics of Tempeh Made from Soybeans and Corn. Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas.
Chicago Style (17th ed.) CitationSyukri, Daimon, Diana Sylvi, and Siska Fitri Ramadani. A Effect of Various Cooking Methods on Quality and Sensory Characteristics of Tempeh Made from Soybeans and Corn. Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas.
MLA (9th ed.) CitationSyukri, Daimon, et al. A Effect of Various Cooking Methods on Quality and Sensory Characteristics of Tempeh Made from Soybeans and Corn. Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas.
Warning: These citations may not always be 100% accurate.