APA Style

al, E., Damayanthi, E. (1996). The Effect of Shrimp Rostom Flour Supplementation and Boilling Condition on Protein Value and Acceptability of Empek-empek (Pengaruh Penambahan Tepung Jengger Udang dan Kondisi Perebusan terhadap Nilai Gizi Protein serta Daya Terima Empek-empek) . : .

MLA Style

al, Et., Damayanthi, Evy. "The Effect of Shrimp Rostom Flour Supplementation and Boilling Condition on Protein Value and Acceptability of Empek-empek (Pengaruh Penambahan Tepung Jengger Udang dan Kondisi Perebusan terhadap Nilai Gizi Protein serta Daya Terima Empek-empek)". : , 1996. Text.