APA (7th ed.) Citation

Kyaw, Z. Y., Yu, S. Y., Cheow, C. S., Dzulkifly, M. H., & Howell, N. K. (2001). Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough. Wiley.

Chicago Style (17th ed.) Citation

Kyaw, Z. Y., S. Y. Yu, C. S. Cheow, M. H. Dzulkifly, and N. K. Howell. Effect of Fish to Starch Ratio on Viscoelastic Properties and Microstructure of Fish Cracker ('keropok') Dough. Wiley, 2001.

MLA (9th ed.) Citation

Kyaw, Z. Y., et al. Effect of Fish to Starch Ratio on Viscoelastic Properties and Microstructure of Fish Cracker ('keropok') Dough. Wiley, 2001.