Daeng Bulang, K. K. A. (2022). Mixture of Mocaf Flour and Bamboo Flour on the Quality of Crepes Chicken Meat Based on Physicochemical and Organoleptic Characteristics. Universitas Halu Oleo.
Chicago Style CitationDaeng Bulang, Khusnul Khatimah Akhmad. Mixture of Mocaf Flour and Bamboo Flour On the Quality of Crepes Chicken Meat Based On Physicochemical and Organoleptic Characteristics. Universitas Halu Oleo, 2022.
MLA CitationDaeng Bulang, Khusnul Khatimah Akhmad. Mixture of Mocaf Flour and Bamboo Flour On the Quality of Crepes Chicken Meat Based On Physicochemical and Organoleptic Characteristics. Universitas Halu Oleo, 2022.
Warning: These citations may not always be 100% accurate.