APA (7th ed.) Citation

Wan Mohtar, W. A. A. Q. I., Mahmud, N., Supramani, S., Ahmad, R., Mohd Zain, N. A., Hassan, N. A. M., . . . Abdul Halim Lim, S. (2018). Fruiting-body-base flour from an oyster mushroom – a waste source of antioxidative flour for developing potential functional cookies and steamed-bun. AIMS Press.

Chicago Style (17th ed.) Citation

Wan Mohtar, Wan Abd Al Qadr Imad, Norfaizah Mahmud, Sugenendran Supramani, Rahayu Ahmad, Nurul Amalina Mohd Zain, Nurshazleen A. M. Hassan, Jayanthi Peryasamy, and Sarina Abdul Halim Lim. Fruiting-body-base Flour from an Oyster Mushroom – a Waste Source of Antioxidative Flour for Developing Potential Functional Cookies and Steamed-bun. AIMS Press, 2018.

MLA (9th ed.) Citation

Wan Mohtar, Wan Abd Al Qadr Imad, et al. Fruiting-body-base Flour from an Oyster Mushroom – a Waste Source of Antioxidative Flour for Developing Potential Functional Cookies and Steamed-bun. AIMS Press, 2018.