APA (7th ed.) Citation

Zawawi, N., Gangadharan, P., Ahma Zaini, R., Samsudin, M. G., Karim, R., & Ismail, M. (2014). Nutritional values and cooking quality of defatted kenaf seeds yellow (DKSY) noodles. Faculty of Food Science and Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Zawawi, Norhasnida, P. Gangadharan, R. Ahma Zaini, Muhamad Gaddafi Samsudin, Roselina Karim, and Maznah Ismail. Nutritional Values and Cooking Quality of Defatted Kenaf Seeds Yellow (DKSY) Noodles. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2014.

MLA (9th ed.) Citation

Zawawi, Norhasnida, et al. Nutritional Values and Cooking Quality of Defatted Kenaf Seeds Yellow (DKSY) Noodles. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2014.