Romli, S. R. (2015). Effects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy.
Chicago Style (17th ed.) CitationRomli, Siti Rashima. Effects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy. 2015.
MLA (9th ed.) CitationRomli, Siti Rashima. Effects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy. 2015.
Warning: These citations may not always be 100% accurate.