APA (7th ed.) Citation

Salsabila, M. A., Putri, V. K., Amertaningtyas, D., & Saleha, R. The Effect of Using Different Types of Flour on Water Content, Water Activity, Water Holding Capacity, Fat Content, Cholesterol, and Color of Chicken Liver Meatballs. University of Brawijaya.

Chicago Style (17th ed.) Citation

Salsabila, Maulida Aina, Vivi Kartika Putri, Dedes Amertaningtyas, and Rischa Saleha. The Effect of Using Different Types of Flour on Water Content, Water Activity, Water Holding Capacity, Fat Content, Cholesterol, and Color of Chicken Liver Meatballs. University of Brawijaya.

MLA (9th ed.) Citation

Salsabila, Maulida Aina, et al. The Effect of Using Different Types of Flour on Water Content, Water Activity, Water Holding Capacity, Fat Content, Cholesterol, and Color of Chicken Liver Meatballs. University of Brawijaya.