APA (7th ed.) Citation

Abdul Shukri, F. S., Abdul Refai, S., Shukri, R., Muhammad, K., Mustapha, N. A., Wan Ibadullah, W. Z., & Ramli, N. S. (2017). Dough rheology and physicochemical properties of steamed buns fortified with cross-linked rice starch. Elsevier BV.

Chicago Style (17th ed.) Citation

Abdul Shukri, Farah Syahirah, Syazwani Abdul Refai, Radhiah Shukri, Kharidah Muhammad, Nor Afizah Mustapha, Wan Zunairah Wan Ibadullah, and Nurul Shazini Ramli. Dough Rheology and Physicochemical Properties of Steamed Buns Fortified with Cross-linked Rice Starch. Elsevier BV, 2017.

MLA (9th ed.) Citation

Abdul Shukri, Farah Syahirah, et al. Dough Rheology and Physicochemical Properties of Steamed Buns Fortified with Cross-linked Rice Starch. Elsevier BV, 2017.