Sumardiono, S.; Budiyono, B.; Kusumayanti, H.; Silvia, N.; Luthfiani, V.F.; Cahyono, H.
Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology. Foods 2021, 10, 3023.
https://doi.org/10.3390/foods10123023
AMA Style
Sumardiono S, Budiyono B, Kusumayanti H, Silvia N, Luthfiani VF, Cahyono H.
Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology. Foods. 2021; 10(12):3023.
https://doi.org/10.3390/foods10123023
Chicago/Turabian Style
Sumardiono, Siswo, Budiyono Budiyono, Heny Kusumayanti, Nada Silvia, Virginia Feren Luthfiani, and Heri Cahyono.
2021. "Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology" Foods 10, no. 12: 3023.
https://doi.org/10.3390/foods10123023
APA Style
Sumardiono, S., Budiyono, B., Kusumayanti, H., Silvia, N., Luthfiani, V. F., & Cahyono, H.
(2021). Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology. Foods, 10(12), 3023.
https://doi.org/10.3390/foods10123023