APA Style
Della, Karissha Fritzi, Pratiwi, Mutiara, Cahyana, Purwa Tri. (2018).
Evaluation of resistant starch quality from different types of banana in batter coating formulation to reduce oil absorption in fried food .
:
Swiss German University.
Chicago Style
Della, Karissha Fritzi, Pratiwi, Mutiara, Cahyana, Purwa Tri.
Evaluation of resistant starch quality from different types of banana in batter coating formulation to reduce oil absorption in fried food.
:
Swiss German University,
2018.
print.
MLA Style
Della, Karissha Fritzi, Pratiwi, Mutiara, Cahyana, Purwa Tri.
Evaluation of resistant starch quality from different types of banana in batter coating formulation to reduce oil absorption in fried food.
:
Swiss German University,
2018.
print.
Turabian Style
Della, Karissha Fritzi, Pratiwi, Mutiara, Cahyana, Purwa Tri.
Evaluation of resistant starch quality from different types of banana in batter coating formulation to reduce oil absorption in fried food.
:
Swiss German University,
2018.
print.