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
Citácia podle Chicago (17th ed.)Triawan, Farid, Gloria Aprilia, Kushendarsyah Saptaji, Ramadhona Saville, a 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.
Citácia podľa MLA (8th ed.)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.