APA (7th ed.) Citation

Sheung-kei, W. S. (2000). Cooking quality: Physical and biochemical properties of lentils (Lens culinaris). Curtin University.

Chicago Style (17th ed.) Citation

Sheung-kei, Winnie S. Cooking Quality: Physical and Biochemical Properties of Lentils (Lens Culinaris). Curtin University, 2000.

MLA (9th ed.) Citation

Sheung-kei, Winnie S. Cooking Quality: Physical and Biochemical Properties of Lentils (Lens Culinaris). Curtin University, 2000.

Warning: These citations may not always be 100% accurate.