APA (7th ed.) Citation

Nyam, K. L., Lau, M., & Tan, C. P. (2013). Fibre from pumpkin (Cucurbita pepo L.) seeds and rinds: Physico-chemical properties, antioxidant capacity and application as bakery product ingredients. Nutrition Society of Malaysia.

Chicago Style (17th ed.) Citation

Nyam, K. L., M. Lau, and Chin Ping Tan. Fibre from Pumpkin (Cucurbita Pepo L.) Seeds and Rinds: Physico-chemical Properties, Antioxidant Capacity and Application as Bakery Product Ingredients. Nutrition Society of Malaysia, 2013.

MLA (9th ed.) Citation

Nyam, K. L., et al. Fibre from Pumpkin (Cucurbita Pepo L.) Seeds and Rinds: Physico-chemical Properties, Antioxidant Capacity and Application as Bakery Product Ingredients. Nutrition Society of Malaysia, 2013.