APA Style
Susantio, Lidya Susanti, Nugraha, Tutun. (2009).
Improvement of the quality of cardamom oil as flavoring agent through encapsulation with γö£╞æ-cyclodextrin .
:
Swiss German University.
Chicago Style
Susantio, Lidya Susanti, Nugraha, Tutun.
Improvement of the quality of cardamom oil as flavoring agent through encapsulation with γö£╞æ-cyclodextrin.
:
Swiss German University,
2009.
print.
MLA Style
Susantio, Lidya Susanti, Nugraha, Tutun.
Improvement of the quality of cardamom oil as flavoring agent through encapsulation with γö£╞æ-cyclodextrin.
:
Swiss German University,
2009.
print.
Turabian Style
Susantio, Lidya Susanti, Nugraha, Tutun.
Improvement of the quality of cardamom oil as flavoring agent through encapsulation with γö£╞æ-cyclodextrin.
:
Swiss German University,
2009.
print.