Saptaji, K., Aprilia, G. E., Triawan, F., Saville, R., & Nandiyanto, A. B. D. (2021, September 25). Determining Crispness Level of Dry Food through Its Compressive Strain Energy. Indonesian Journal of Computing, Engineering and Design (IJoCED), 106-118. https://doi.org/10.35806/ijoced.v3i2.55
Chicago-Zitierstil (17. Ausg.)Saptaji, Kushendarsyah, Gloria Ellysian Aprilia, Farid Triawan, Ramadhona Saville, und Asep Bayu Dani Nandiyanto. "Determining Crispness Level of Dry Food Through Its Compressive Strain Energy." Indonesian Journal of Computing, Engineering and Design (IJoCED) 25 Sep. 2021: 106-118. https://doi.org/10.35806/ijoced.v3i2.55.
MLA-Zitierstil (9. Ausg.)Saptaji, Kushendarsyah, et al. "Determining Crispness Level of Dry Food Through Its Compressive Strain Energy." Indonesian Journal of Computing, Engineering and Design (IJoCED), 25 Sep. 2021, pp. 106-118, https://doi.org/10.35806/ijoced.v3i2.55.