APA (7th ed.) Citation

Hasan, B. J. M. M., Osman, F. A., Muhamad, R., Che Wan Sapawi, C. W. N. S., Anzian, A., Voon, W. W. Y., & Meor Hussin, A. S. (2019). Effects of sugar sources and fermentation time on the properties of tea fungus (kombucha) beverage. Faculty of Food Science and Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Hasan, Belal J. Muhialdin Mula, F. A. Osman, R. Muhamad, Che Wan Nur Safraa Che Wan Sapawi, Aliaa Anzian, Wendy Wen Yi Voon, and Anis Shobirin Meor Hussin. Effects of Sugar Sources and Fermentation Time on the Properties of Tea Fungus (kombucha) Beverage. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2019.

MLA (9th ed.) Citation

Hasan, Belal J. Muhialdin Mula, et al. Effects of Sugar Sources and Fermentation Time on the Properties of Tea Fungus (kombucha) Beverage. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2019.