APA (7th ed.) Citation

Mahazar, N. H., Sufian, N. F., Meor Hussin, A. S., Hussain, N., Mathawan, M., & Rukayadi, Y. (2015). Candida sp. as a starter culture for cocoa (Theobroma cacao L.) beans fermentation. Faculty of Food Science and Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Mahazar, Nurul Husna, N. F. Sufian, Anis Shobirin Meor Hussin, Norhayati Hussain, Melissa Mathawan, and Yaya Rukayadi. Candida Sp. as a Starter Culture for Cocoa (Theobroma Cacao L.) Beans Fermentation. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2015.

MLA (9th ed.) Citation

Mahazar, Nurul Husna, et al. Candida Sp. as a Starter Culture for Cocoa (Theobroma Cacao L.) Beans Fermentation. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2015.