Mohamed, S., Abdullah, N., & Muthu, M. K. (1989). Physical properties of keropok (fried crisps) in relation to the amylopectin content of the starch flours. Wiley.
Chicago Style (17th ed.) CitationMohamed, Suhaila, Norakiah Abdullah, and Mangayar Karasi Muthu. Physical Properties of Keropok (fried Crisps) in Relation to the Amylopectin Content of the Starch Flours. Wiley, 1989.
MLA (9th ed.) CitationMohamed, Suhaila, et al. Physical Properties of Keropok (fried Crisps) in Relation to the Amylopectin Content of the Starch Flours. Wiley, 1989.
Warning: These citations may not always be 100% accurate.