A comparative study on the sensory acceptance and shelf life of ‘Nasi Dagang Terengganu’ prepared from modified rice recipes using various combinations of coconut, skim and evaporated milk.
Chicago Style (17th ed.) CitationA Comparative Study on the Sensory Acceptance and Shelf Life of ‘Nasi Dagang Terengganu’ Prepared from Modified Rice Recipes Using Various Combinations of Coconut, Skim and Evaporated Milk.
MLA (9th ed.) CitationA Comparative Study on the Sensory Acceptance and Shelf Life of ‘Nasi Dagang Terengganu’ Prepared from Modified Rice Recipes Using Various Combinations of Coconut, Skim and Evaporated Milk.
Warning: These citations may not always be 100% accurate.