Mohamed, S., & Abd Hamid, N. (1994). Effects of various food components on the expansion, oil absorption, and crispiness of fried rice dough. Universiti Putra Malaysia Press.
Chicago Style (17th ed.) CitationMohamed, Suhaila, and Norhashimah Abd Hamid. Effects of Various Food Components on the Expansion, Oil Absorption, and Crispiness of Fried Rice Dough. Universiti Putra Malaysia Press, 1994.
MLA (9th ed.) CitationMohamed, Suhaila, and Norhashimah Abd Hamid. Effects of Various Food Components on the Expansion, Oil Absorption, and Crispiness of Fried Rice Dough. Universiti Putra Malaysia Press, 1994.
Warning: These citations may not always be 100% accurate.