Gaya APA

NAWANGSASI, I, R. et al (2018). Water-in-oil-in-water (W/O/W) double emulsion morphology and its degradation on instant noodle seasoning. . Jogjakarta: Fakultas Teknologi Pertanian UGM.

Gaya MLA

NAWANGSASI, Irene, Raras. et al. "Water-in-oil-in-water (W/O/W) double emulsion morphology and its degradation on instant noodle seasoning.". Jogjakarta: Fakultas Teknologi Pertanian UGM, 2018. Artikel.