APA Style

Marcelina, G, A., Surjawan, I. (2019). Physical and Sensorial Properties of Macaron Shells Made by Partially Subtitute Almond Flour with Gnetum gnemon (Melinjo) Flour . Jakarta: i3L.

MLA Style

Marcelina, Gabriella, Anastasia., Surjawan, Iwan. "Physical and Sensorial Properties of Macaron Shells Made by Partially Subtitute Almond Flour with Gnetum gnemon (Melinjo) Flour". Jakarta: i3L, 2019. Thesis.