Wickramasinghe, N. P. (2017). Nutritional Composition of (Australian Sweet Lupin) Natto and Tempeh: Effect of Source and Fermentation Time. Curtin University.
Chicago Style (17th ed.) CitationWickramasinghe, Niranjani Priyadarshani. Nutritional Composition of (Australian Sweet Lupin) Natto and Tempeh: Effect of Source and Fermentation Time. Curtin University, 2017.
MLA (9th ed.) CitationWickramasinghe, Niranjani Priyadarshani. Nutritional Composition of (Australian Sweet Lupin) Natto and Tempeh: Effect of Source and Fermentation Time. Curtin University, 2017.
Warning: These citations may not always be 100% accurate.