Characteristics of Wet Noodles from Mixed Flour (Wheat and MOCAF) and Butterfly Pea Flower Powder.

MLA

Herlina, et al. “Characteristics of Wet Noodles from Mixed Flour (Wheat and MOCAF) and Butterfly Pea Flower Powder.” International Journal on Advanced Science, Engineering & Information Technology, vol. 14, no. 3, May 2024, pp. 1035–41. EBSCOhost, https://doi.org/10.18517/ijaseit.14.3.19635.

APA

Herlina, Nashiroh, T. A., Palupi, N. W., Wibowo, Y., Supartiningrum, L., & Baladraf, T. T. (2024). Characteristics of Wet Noodles from Mixed Flour (Wheat and MOCAF) and Butterfly Pea Flower Powder. International Journal on Advanced Science, Engineering & Information Technology, 14(3), 1035–1041. https://doi.org/10.18517/ijaseit.14.3.19635

Chicago

Herlina, Tiara Ayu Nashiroh, Niken Widya Palupi, Yuli Wibowo, Lituhayu Supartiningrum, and Thabed Tholib Baladraf. 2024. “Characteristics of Wet Noodles from Mixed Flour (Wheat and MOCAF) and Butterfly Pea Flower Powder.” International Journal on Advanced Science, Engineering & Information Technology 14 (3): 1035–41. doi:10.18517/ijaseit.14.3.19635.