Rahmawati, A. Yuliah & Ismawanti, Z. (2023). Snack Bar Formulation Based on Mocaf and Corn Flours as A Snack for Athletes. International Journal of Nutrition Sciences, 8(3), 193–195. https://doi.org/10.30476/ijns.2023.98750.1235
MLA
Rahmawati, A. Yuliah, & Ismawanti, Z. "Snack Bar Formulation Based on Mocaf and Corn Flours as A Snack for Athletes", International Journal of Nutrition Sciences, 8, 3, 2023, 193–195. doi: 10.30476/ijns.2023.98750.1235
HARVARD
Rahmawati, A. Yuliah, & Ismawanti, Z. (2023). 'Snack Bar Formulation Based on Mocaf and Corn Flours as A Snack for Athletes', International Journal of Nutrition Sciences, 8(3), pp. 193–195. doi: 10.30476/ijns.2023.98750.1235
CHICAGO
Rahmawati, A. Yuliah & Ismawanti, Z., "Snack Bar Formulation Based on Mocaf and Corn Flours as A Snack for Athletes." International Journal of Nutrition Sciences, 8 3 (2023): 193–195, doi: 10.30476/ijns.2023.98750.1235
VANCOUVER
Rahmawati A. Yuliah, Ismawanti Z. Snack Bar Formulation Based on Mocaf and Corn Flours as A Snack for Athletes. International Journal of Nutrition Sciences. 2023;8(3):193–195. doi: 10.30476/ijns.2023.98750.1235
