Perpustakaan UGM, i. (2003). Pengaruh Penambahan Glukosa-Leusin, Glukosa-Threonin terhadap Aroma Cokelat setelah Penyangraian Mikrowave = Pie Effect of Glucose-Leucin, Glucose-Threonin Addition to the Chocolate Aroma Following Microwave Roasting. [Yogyakarta] : Universitas Gadjah Mada.
استشهاد بنمط شيكاغوPerpustakaan UGM, i-lib. Pengaruh Penambahan Glukosa-Leusin, Glukosa-Threonin Terhadap Aroma Cokelat Setelah Penyangraian Mikrowave = Pie Effect of Glucose-Leucin, Glucose-Threonin Addition to the Chocolate Aroma Following Microwave Roasting. [Yogyakarta] : Universitas Gadjah Mada, 2003.
MLA استشهادPerpustakaan UGM, i-lib. Pengaruh Penambahan Glukosa-Leusin, Glukosa-Threonin Terhadap Aroma Cokelat Setelah Penyangraian Mikrowave = Pie Effect of Glucose-Leucin, Glucose-Threonin Addition to the Chocolate Aroma Following Microwave Roasting. [Yogyakarta] : Universitas Gadjah Mada, 2003.