Cita APA (7th ed.)

Zzaman Wahidu, Yang Tajul A., & The Japanese Society for Food Science and Technology. Effect of superheated steam and convection roasting on changes in physical properties of cocoa bean (Theobroma cacao).

Cita Chicago (17th ed.)

Zzaman Wahidu, Yang Tajul A., i The Japanese Society for Food Science and Technology. Effect of Superheated Steam and Convection Roasting on Changes in Physical Properties of Cocoa Bean (Theobroma Cacao).

Cita MLA (9th ed.)

Zzaman Wahidu, et al. Effect of Superheated Steam and Convection Roasting on Changes in Physical Properties of Cocoa Bean (Theobroma Cacao).