APA Style

Somali, L., Karina, S, M. (2013). Formulasi BMC Meningkatkan Kadar Protein Kue Kering Dengan Penambahan Tepung Ikan (BMC Formulations Increase Protein Level Cookies With Addition of Fish Flour) . Jakarta: Persatuan Ahli Gizi Indonesia.

MLA Style

Somali, Lanita., Karina, Sa'diah, Multi. "Formulasi BMC Meningkatkan Kadar Protein Kue Kering Dengan Penambahan Tepung Ikan (BMC Formulations Increase Protein Level Cookies With Addition of Fish Flour)". Jakarta: Persatuan Ahli Gizi Indonesia, 2013. Text.