Sumardiono, S.; Jos, B.; Pudjihastuti, I.; Yafiz, A.M.; Rachmasari, M.; Cahyono, H.
Physicochemical Properties of Sago Ozone Oxidation: The Effect of Reaction Time, Acidity, and Concentration of Starch. Foods 2021, 10, 1309.
https://doi.org/10.3390/foods10061309
AMA Style
Sumardiono S, Jos B, Pudjihastuti I, Yafiz AM, Rachmasari M, Cahyono H.
Physicochemical Properties of Sago Ozone Oxidation: The Effect of Reaction Time, Acidity, and Concentration of Starch. Foods. 2021; 10(6):1309.
https://doi.org/10.3390/foods10061309
Chicago/Turabian Style
Sumardiono, Siswo, Bakti Jos, Isti Pudjihastuti, Arvin M. Yafiz, Megaria Rachmasari, and Heri Cahyono.
2021. "Physicochemical Properties of Sago Ozone Oxidation: The Effect of Reaction Time, Acidity, and Concentration of Starch" Foods 10, no. 6: 1309.
https://doi.org/10.3390/foods10061309
APA Style
Sumardiono, S., Jos, B., Pudjihastuti, I., Yafiz, A. M., Rachmasari, M., & Cahyono, H.
(2021). Physicochemical Properties of Sago Ozone Oxidation: The Effect of Reaction Time, Acidity, and Concentration of Starch. Foods, 10(6), 1309.
https://doi.org/10.3390/foods10061309