Gaya APA

NURHAYATI, . et al (2019). The effects of roasting time of unfermented cocoa liquor using the oil bath methods on physicochemical properties and volatile compound profiles. . Jogjakarta: Fakultas Teknologi Pertanian UGM.

Gaya MLA

NURHAYATI, . et al. "The effects of roasting time of unfermented cocoa liquor using the oil bath methods on physicochemical properties and volatile compound profiles.". Jogjakarta: Fakultas Teknologi Pertanian UGM, 2019. Artikel.