APA (7th ed.) Citation

Norashikin Mohd Zain, Maaruf Abd. Ghani, & Zalifah Mohd Kasim. (2023). Effects of water addition level on physical properties, rheological profile and sensory evaluation of gluten-free bread: A preliminary approach. Penerbit Universiti Kebangsaan Malaysia.

Chicago Style (17th ed.) Citation

Norashikin Mohd Zain, Maaruf Abd. Ghani, and Zalifah Mohd Kasim. Effects of Water Addition Level on Physical Properties, Rheological Profile and Sensory Evaluation of Gluten-free Bread: A Preliminary Approach. Penerbit Universiti Kebangsaan Malaysia, 2023.

MLA (9th ed.) Citation

Norashikin Mohd Zain, et al. Effects of Water Addition Level on Physical Properties, Rheological Profile and Sensory Evaluation of Gluten-free Bread: A Preliminary Approach. Penerbit Universiti Kebangsaan Malaysia, 2023.