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| IJARIIE
|
Resi Prasetyo Harianja, Prof.Dr. Ir. Junianto MP, Drs. Walim Lili M.Si, and Iis Rostini S.Pi, M.Si. "The Effect of Additional Spirulina Flour on Organoleptic Characteristics and Level of Liked on Donuts" International Journal Of Advance Research And Innovative Ideas In Education
Volume 8 Issue 4 2022 Page 37-43 |
| MLA
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Resi Prasetyo Harianja, Prof.Dr. Ir. Junianto MP, Drs. Walim Lili M.Si, and Iis Rostini S.Pi, M.Si. "The Effect of Additional Spirulina Flour on Organoleptic Characteristics and Level of Liked on Donuts." International Journal Of Advance Research And Innovative Ideas In Education
8.4(2022) : 37-43.
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| APA
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Resi Prasetyo Harianja, Prof.Dr. Ir. Junianto MP, Drs. Walim Lili M.Si, & Iis Rostini S.Pi, M.Si. (2022). The Effect of Additional Spirulina Flour on Organoleptic Characteristics and Level of Liked on Donuts. International Journal Of Advance Research And Innovative Ideas In Education,
8(4), 37-43.
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| Chicago
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Resi Prasetyo Harianja, Prof.Dr. Ir. Junianto MP, Drs. Walim Lili M.Si, and Iis Rostini S.Pi, M.Si. "The Effect of Additional Spirulina Flour on Organoleptic Characteristics and Level of Liked on Donuts." International Journal Of Advance Research And Innovative Ideas In Education
8, no. 4 (2022) : 37-43.
|
| Oxford
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Resi Prasetyo Harianja, Prof.Dr. Ir. Junianto MP, Drs. Walim Lili M.Si, and Iis Rostini S.Pi, M.Si. 'The Effect of Additional Spirulina Flour on Organoleptic Characteristics and Level of Liked on Donuts',
International Journal Of Advance Research And Innovative Ideas In Education,
vol. 8, no. 4, 2022,
p. 37-43.
Available from IJARIIE, https://ijariie.com/AdminUploadPdf/The_Effect_of_Additional_Spirulina_Flour_on_Organoleptic_Characteristics_and_Level_of_Liked_on_Donuts_ijariie17651.pdf (Accessed : 30 March 2025).
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| Harvard
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Resi Prasetyo Harianja, Prof.Dr. Ir. Junianto MP, Drs. Walim Lili M.Si, and Iis Rostini S.Pi, M.Si. (2022) 'The Effect of Additional Spirulina Flour on Organoleptic Characteristics and Level of Liked on Donuts',
International Journal Of Advance Research And Innovative Ideas In Education,
8(4), pp. 37-43IJARIIE [Online].
Available at: https://ijariie.com/AdminUploadPdf/The_Effect_of_Additional_Spirulina_Flour_on_Organoleptic_Characteristics_and_Level_of_Liked_on_Donuts_ijariie17651.pdf (Accessed : 30 March 2025)
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| IEEE
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Resi Prasetyo Harianja, Prof.Dr. Ir. Junianto MP, Drs. Walim Lili M.Si, and Iis Rostini S.Pi, M.Si, "The Effect of Additional Spirulina Flour on Organoleptic Characteristics and Level of Liked on Donuts,"
International Journal Of Advance Research And Innovative Ideas In Education,
vol. 8, no. 4, pp. 37-43,
Jul-Aug 2022. [Online].
Available: https://ijariie.com/AdminUploadPdf/The_Effect_of_Additional_Spirulina_Flour_on_Organoleptic_Characteristics_and_Level_of_Liked_on_Donuts_ijariie17651.pdf [Accessed : 30 March 2025].
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| Turabian
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Resi Prasetyo Harianja, Prof.Dr. Ir. Junianto MP, Drs. Walim Lili M.Si, and Iis Rostini S.Pi, M.Si. "The Effect of Additional Spirulina Flour on Organoleptic Characteristics and Level of Liked on Donuts."
International Journal Of Advance Research And Innovative Ideas In Education [Online].
volume 8 number 4
(30 March 2025).
|
| Vancouver
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Resi Prasetyo Harianja, Prof.Dr. Ir. Junianto MP, Drs. Walim Lili M.Si, and Iis Rostini S.Pi, M.Si. The Effect of Additional Spirulina Flour on Organoleptic Characteristics and Level of Liked on Donuts.
International Journal Of Advance Research And Innovative Ideas In Education [Internet]. 2022
[Cited : 30 March 2025];
8(4) : 37-43.
Available from: https://ijariie.com/AdminUploadPdf/The_Effect_of_Additional_Spirulina_Flour_on_Organoleptic_Characteristics_and_Level_of_Liked_on_Donuts_ijariie17651.pdf
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