APA Style

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

MLA Style

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