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