Triawan, F., Aprilia, G., Saptaji, K., Saville, R., & Nandiyanto, A. (2021). Determining Crispness Level of Dry Food through Its Compressive Strain Energy. Indonesian Journal of Computing, Engineering and Design, 3(2), 106-118. https://doi.org/10.35806/ijoced.v3i2.55
Chicago-Zitierstil (17. Ausg.)Triawan, Farid, Gloria Aprilia, Kushendarsyah Saptaji, Ramadhona Saville, und Asep Nandiyanto. "Determining Crispness Level of Dry Food Through Its Compressive Strain Energy." Indonesian Journal of Computing, Engineering and Design 3, no. 2 (2021): 106-118. https://doi.org/10.35806/ijoced.v3i2.55.
MLA-Zitierstil (9. Ausg.)Triawan, Farid, et al. "Determining Crispness Level of Dry Food Through Its Compressive Strain Energy." Indonesian Journal of Computing, Engineering and Design, vol. 3, no. 2, 2021, pp. 106-118, https://doi.org/10.35806/ijoced.v3i2.55.