Gaya APA
Rosyidah, Elly, Meryandini, Anja, Sunarti, Titi Candra. ().
The Use of Lactic Acid Bacteria and Cellulolytic Bacteria to Improve the Chemical Properties of Corn Flour .
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Gaya Chicago
Rosyidah, Elly, Meryandini, Anja, Sunarti, Titi Candra.
The Use of Lactic Acid Bacteria and Cellulolytic Bacteria to Improve the Chemical Properties of Corn Flour.
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,
.
Text.
Gaya MLA
Rosyidah, Elly, Meryandini, Anja, Sunarti, Titi Candra.
The Use of Lactic Acid Bacteria and Cellulolytic Bacteria to Improve the Chemical Properties of Corn Flour.
:
,
.
Text.
Gaya Turabian
Rosyidah, Elly, Meryandini, Anja, Sunarti, Titi Candra.
The Use of Lactic Acid Bacteria and Cellulolytic Bacteria to Improve the Chemical Properties of Corn Flour.
:
,
.
Print.