APA Style
Sutandi, J. (2023).
Physicochemical Analysis of Lipid-Based Dairy-Free Ready-to-Use Complementary Food Developed with MOCAF, Mung Bean Flour, and Tempeh Flour during storage .
i3L, Jakarta:
i3L, Jakarta.
MLA Style
Sutandi, Julius.
"Physicochemical Analysis of Lipid-Based Dairy-Free Ready-to-Use Complementary Food Developed with MOCAF, Mung Bean Flour, and Tempeh Flour during storage".
i3L, Jakarta:
i3L, Jakarta,
2023.
Thesis.