APA (7th ed.) Citation

Widyastuti, E. S., Rosyidi, D., Radiati, L. E., & Purwadi, P. (2020). Interactions between beef salt-soluble proteins and elephant foot yam (Amorphophallus campanulatus) flour in heat-induced gel matrix development. Journal of animal science and technology, 62(4), 533-542. https://doi.org/10.5187/jast.2020.62.4.533

Chicago Style (17th ed.) Citation

Widyastuti, Eny Sri, Djalal Rosyidi, Lilik Eka Radiati, and Purwadi Purwadi. "Interactions Between Beef Salt-soluble Proteins and Elephant Foot Yam (Amorphophallus Campanulatus) Flour in Heat-induced Gel Matrix Development." Journal of Animal Science and Technology 62, no. 4 (2020): 533-542. https://doi.org/10.5187/jast.2020.62.4.533.

MLA (9th ed.) Citation

Widyastuti, Eny Sri, et al. "Interactions Between Beef Salt-soluble Proteins and Elephant Foot Yam (Amorphophallus Campanulatus) Flour in Heat-induced Gel Matrix Development." Journal of Animal Science and Technology, vol. 62, no. 4, 2020, pp. 533-542, https://doi.org/10.5187/jast.2020.62.4.533.