Rohaya, M., Maskat, M., & Ma'aruf, A. (2013). Rheological properties of different degree of pregelatinized rice flour batter. Universiti Kebangsaan Malaysia.
Chicago Style (17th ed.) CitationRohaya, M.S, M.Y Maskat, and A.G Ma'aruf. Rheological Properties of Different Degree of Pregelatinized Rice Flour Batter. Universiti Kebangsaan Malaysia, 2013.
MLA (9th ed.) CitationRohaya, M.S, et al. Rheological Properties of Different Degree of Pregelatinized Rice Flour Batter. Universiti Kebangsaan Malaysia, 2013.
Warning: These citations may not always be 100% accurate.