APA (7th ed.) Citation

Komansilan, S., Rosyidi, D., Radiati, L. E., Purwadi, P., & Evanuarini, H. (2021). The Physicochemical Characteristics and Protein Profile of Cottage Cheese Produced by Using Crude Bromelain Enzyme Extracted from Ananas Comosus. Current research in nutrition and food science, 9(2), 578-587. https://doi.org/10.12944/CRNFSJ.9.2.21

Chicago Style (17th ed.) Citation

Komansilan, Sylvia, Djalal Rosyidi, Lilik Eka Radiati, Purwadi Purwadi, and Herly Evanuarini. "The Physicochemical Characteristics and Protein Profile of Cottage Cheese Produced by Using Crude Bromelain Enzyme Extracted from Ananas Comosus." Current Research in Nutrition and Food Science 9, no. 2 (2021): 578-587. https://doi.org/10.12944/CRNFSJ.9.2.21.

MLA (9th ed.) Citation

Komansilan, Sylvia, et al. "The Physicochemical Characteristics and Protein Profile of Cottage Cheese Produced by Using Crude Bromelain Enzyme Extracted from Ananas Comosus." Current Research in Nutrition and Food Science, vol. 9, no. 2, 2021, pp. 578-587, https://doi.org/10.12944/CRNFSJ.9.2.21.