APA (7th ed.) Citation

Chan, H. Y., Rukayadi, Y., Mohamad Azman, E., Ashari, R., & Abdul Halim Lim, S. (2024). Physicochemical properties and sensory acceptability of fermented roasted Robusta coffee (Coffea canephora L.) beans. Institute for Research and Community Services, Institut Teknologi Bandung.

Chicago Style (17th ed.) Citation

Chan, Hao Yuan, Yaya Rukayadi, Ezzat Mohamad Azman, Rozzamri Ashari, and Sarina Abdul Halim Lim. Physicochemical Properties and Sensory Acceptability of Fermented Roasted Robusta Coffee (Coffea Canephora L.) Beans. Institute for Research and Community Services, Institut Teknologi Bandung, 2024.

MLA (9th ed.) Citation

Chan, Hao Yuan, et al. Physicochemical Properties and Sensory Acceptability of Fermented Roasted Robusta Coffee (Coffea Canephora L.) Beans. Institute for Research and Community Services, Institut Teknologi Bandung, 2024.