APA Style

Ningtyas, A, A. (2024). The Effect of the Utilization of Lavender (Lavandula angustifolia) and Butterfly Blue Pea (Clitoria ternatea) and Baking Condition Towards Antioxidant Properties and Capacity of a Cereal Bar . i3L, Jakarta: i3L, Jakarta.

MLA Style

Ningtyas, Alexandra, Amanda. "The Effect of the Utilization of Lavender (Lavandula angustifolia) and Butterfly Blue Pea (Clitoria ternatea) and Baking Condition Towards Antioxidant Properties and Capacity of a Cereal Bar". i3L, Jakarta: i3L, Jakarta, 2024. Thesis.