Sukardi, S. R. E. (2016). The effect of different ratios of tilapia fish and Otoshimi to tapioca flour on the linear expansion, oil absorption and hardness of fish crackers.
Chicago Style (17th ed.) CitationSukardi, Sri Rahayu Eko. The Effect of Different Ratios of Tilapia Fish and Otoshimi to Tapioca Flour on the Linear Expansion, Oil Absorption and Hardness of Fish Crackers. 2016.
MLA (9th ed.) CitationSukardi, Sri Rahayu Eko. The Effect of Different Ratios of Tilapia Fish and Otoshimi to Tapioca Flour on the Linear Expansion, Oil Absorption and Hardness of Fish Crackers. 2016.
Warning: These citations may not always be 100% accurate.