Widowati, S., Misgiyarta, Setyawan, N., Herawati, H., Widaningrum, Suhirman, S., . . . Budiharti, U. Physicochemical and functional properties of cassava flour produced by controlled fermentation using mixed culture from various bacteria and yeast. Elsevier.
Chicago Style (17th ed.) CitationWidowati, Sri, et al. Physicochemical and Functional Properties of Cassava Flour Produced by Controlled Fermentation Using Mixed Culture from Various Bacteria and Yeast. Elsevier.
MLA (9th ed.) CitationWidowati, Sri, et al. Physicochemical and Functional Properties of Cassava Flour Produced by Controlled Fermentation Using Mixed Culture from Various Bacteria and Yeast. Elsevier.
Warning: These citations may not always be 100% accurate.