Octavia Yusuf, M.T.; Dwi Masahid, A.; Ratnawati, L.; Indrianti, N.; Ekafitri, R.; Sholichah, E.; Afifah, N.; Sarifudin, A.; Hikal, D.M.; Sami, R.;
et al. Impact of Heating Temperature on the Crystallization, Structural, Pasting, and Hydration Properties of Pre-Gelatinized Adlay Flour and Its Implementation in Instant Porridge Product. Crystals 2022, 12, 689.
https://doi.org/10.3390/cryst12050689
AMA Style
Octavia Yusuf MT, Dwi Masahid A, Ratnawati L, Indrianti N, Ekafitri R, Sholichah E, Afifah N, Sarifudin A, Hikal DM, Sami R,
et al. Impact of Heating Temperature on the Crystallization, Structural, Pasting, and Hydration Properties of Pre-Gelatinized Adlay Flour and Its Implementation in Instant Porridge Product. Crystals. 2022; 12(5):689.
https://doi.org/10.3390/cryst12050689
Chicago/Turabian Style
Octavia Yusuf, Maslichatun Trisnayatie, Ardiyan Dwi Masahid, Lia Ratnawati, Novita Indrianti, Riyanti Ekafitri, Enny Sholichah, Nok Afifah, Achmat Sarifudin, Dalia M. Hikal, Rokayya Sami,
and et al. 2022. "Impact of Heating Temperature on the Crystallization, Structural, Pasting, and Hydration Properties of Pre-Gelatinized Adlay Flour and Its Implementation in Instant Porridge Product" Crystals 12, no. 5: 689.
https://doi.org/10.3390/cryst12050689
APA Style
Octavia Yusuf, M. T., Dwi Masahid, A., Ratnawati, L., Indrianti, N., Ekafitri, R., Sholichah, E., Afifah, N., Sarifudin, A., Hikal, D. M., Sami, R., Khojah, E., Aljahani, A. H., Al-Moalem, M. H., & Fikry, M.
(2022). Impact of Heating Temperature on the Crystallization, Structural, Pasting, and Hydration Properties of Pre-Gelatinized Adlay Flour and Its Implementation in Instant Porridge Product. Crystals, 12(5), 689.
https://doi.org/10.3390/cryst12050689
