APA (7th ed.) Citation

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 Style (17th ed.) Citation

Triawan, Farid, Gloria Aprilia, Kushendarsyah Saptaji, Ramadhona Saville, and 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 (9th ed.) Citation

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.