Tan, C. X., & Azlan, A. (2017). Dietary fiber and total phenolic content of selected raw and cooked beans and its combinations. Faculty of Food Science and Technology, Universiti Putra Malaysia.
Chicago Style (17th ed.) CitationTan, Chin Xuan, and Azrina Azlan. Dietary Fiber and Total Phenolic Content of Selected Raw and Cooked Beans and Its Combinations. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2017.
MLA (9th ed.) CitationTan, Chin Xuan, and Azrina Azlan. Dietary Fiber and Total Phenolic Content of Selected Raw and Cooked Beans and Its Combinations. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2017.
Warning: These citations may not always be 100% accurate.