APA Style

Rudijanto, N. (2024). Effect of Different Concentration between Sprouted Millet and Edamame Flour on Physical, Nutritional, and Sensory Properties of Conchiglie Gluten-free Pasta. . i3L, Jakarta: i3L, Jakarta.

MLA Style

Rudijanto, Novelin. "Effect of Different Concentration between Sprouted Millet and Edamame Flour on Physical, Nutritional, and Sensory Properties of Conchiglie Gluten-free Pasta.". i3L, Jakarta: i3L, Jakarta, 2024. Thesis.