APA (7th ed.) Citation

Mohamed, S., Md Lajis, S. M., & Abdul Hamid, N. (1995). Effects of protein from different sources on the characteristics of sponge cakes, rice cakes (apam), doughnuts and frying batters. Wiley.

Chicago Style (17th ed.) Citation

Mohamed, Suhaila, Siti Mawar Md Lajis, and Norhashimah Abdul Hamid. Effects of Protein from Different Sources on the Characteristics of Sponge Cakes, Rice Cakes (apam), Doughnuts and Frying Batters. Wiley, 1995.

MLA (9th ed.) Citation

Mohamed, Suhaila, et al. Effects of Protein from Different Sources on the Characteristics of Sponge Cakes, Rice Cakes (apam), Doughnuts and Frying Batters. Wiley, 1995.