APA (7th ed.) Citation

Yenrina, R., Dewi, K. H., & Yumarnis, Y. Characteristics of Instant Steamed Sponge Cake Flour from Blending Purple Sweet Potato Flour (Ipomoea batatas var ayumurasaki), Mung Bean Flour ( (Vigna radiata) and Corn Flour ( Zea mays). Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas.

Chicago Style (17th ed.) Citation

Yenrina, Rina, Kurnia Harlina Dewi, and Yumarnis Yumarnis. Characteristics of Instant Steamed Sponge Cake Flour from Blending Purple Sweet Potato Flour (Ipomoea Batatas Var Ayumurasaki), Mung Bean Flour ( (Vigna Radiata) and Corn Flour ( Zea Mays). Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas.

MLA (9th ed.) Citation

Yenrina, Rina, et al. Characteristics of Instant Steamed Sponge Cake Flour from Blending Purple Sweet Potato Flour (Ipomoea Batatas Var Ayumurasaki), Mung Bean Flour ( (Vigna Radiata) and Corn Flour ( Zea Mays). Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas.