Febrianto, N. A. (2013). Effects Of Fermentation And Roasting Treatment On Fat Of Rambutan (Nephelium Lappaceum) Seed And Its Potential Utilization As Confectionery Fat.
Chicago Style (17th ed.) CitationFebrianto, Noor Ariefandie. Effects Of Fermentation And Roasting Treatment On Fat Of Rambutan (Nephelium Lappaceum) Seed And Its Potential Utilization As Confectionery Fat. 2013.
MLA (8th ed.) CitationFebrianto, Noor Ariefandie. Effects Of Fermentation And Roasting Treatment On Fat Of Rambutan (Nephelium Lappaceum) Seed And Its Potential Utilization As Confectionery Fat. 2013.
Warning: These citations may not always be 100% accurate.