APA Style

Antonius, B., Christina, J. (2019). The Effect of Honey in Different Concentration as Sugar Syrup Subtitute in Italian Meringue Towards Physical Appeatances, Textural, and Sensorial Preferences of macaron Shell . Jakarta: i3L.

MLA Style

Antonius, Billy., Christina, Josephine. "The Effect of Honey in Different Concentration as Sugar Syrup Subtitute in Italian Meringue Towards Physical Appeatances, Textural, and Sensorial Preferences of macaron Shell". Jakarta: i3L, 2019. Thesis.