APA Style

Rahmani, L. et al (2012). Pengaruh Fermentasi Sari Kedelai dengan Lactobacillus Spe terhadap Kadar dan Profil Kromatografi Lapis Tipis Genistein serta Formulasinya dalam Granul Efervesen (Influence of Soymilk Fermentation with Lactobacillus Spe on Thin Layer Chromatography Profile and Content of Genistein and its Formulation in Effervescent Granules) . Jakarta: FF Universitas Pancasila.

MLA Style

Rahmani, Latifah. et al. "Pengaruh Fermentasi Sari Kedelai dengan Lactobacillus Spe terhadap Kadar dan Profil Kromatografi Lapis Tipis Genistein serta Formulasinya dalam Granul Efervesen (Influence of Soymilk Fermentation with Lactobacillus Spe on Thin Layer Chromatography Profile and Content of Genistein and its Formulation in Effervescent Granules)". Jakarta: FF Universitas Pancasila, 2012. Text.