Mohammad Zahirul Islam, Kim, J., & Lee, Y. (2020). Physicochemical and bread-making properties of flours from sweet potatoes with different flesh colours. Penerbit Universiti Kebangsaan Malaysia.
Chicago Style (17th ed.) CitationMohammad Zahirul Islam, Ji-Young Kim, and Young-Tack Lee. Physicochemical and Bread-making Properties of Flours from Sweet Potatoes with Different Flesh Colours. Penerbit Universiti Kebangsaan Malaysia, 2020.
MLA (9th ed.) CitationMohammad Zahirul Islam, et al. Physicochemical and Bread-making Properties of Flours from Sweet Potatoes with Different Flesh Colours. Penerbit Universiti Kebangsaan Malaysia, 2020.
Warning: These citations may not always be 100% accurate.