APA (7th ed.) Citation

Mohd Nor, M. Z., A. Talib, R., Mohd Adzahan, N., Chin, N. L., & Hashim, K. (2012). Increasing resistant starch content in fish crackers through different cooking temperatures in repetitive cooking-chilling cycles. Faculty of Engineering, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Mohd Nor, Mohd Zuhair, Rosnita A. Talib, Noranizan Mohd Adzahan, Nyuk Ling Chin, and Kamaruddin Hashim. Increasing Resistant Starch Content in Fish Crackers Through Different Cooking Temperatures in Repetitive Cooking-chilling Cycles. Faculty of Engineering, Universiti Putra Malaysia, 2012.

MLA (9th ed.) Citation

Mohd Nor, Mohd Zuhair, et al. Increasing Resistant Starch Content in Fish Crackers Through Different Cooking Temperatures in Repetitive Cooking-chilling Cycles. Faculty of Engineering, Universiti Putra Malaysia, 2012.