APA (7th ed.) Citation

Nordin, N. L., Mahmud @ Ab Rashid, N. K., & Mohammad Rashedi, I. F. (2019). Effect of substituting tapioca starch with various high protein legume flours on the physicochemical and sensory properties of keropok lekor (Malaysian fish sausage). Rynnye Lyan Resources.

Chicago Style (17th ed.) Citation

Nordin, Nur Liyana, Nor Khaizura Mahmud @ Ab Rashid, and Ismail Fitry Mohammad Rashedi. Effect of Substituting Tapioca Starch with Various High Protein Legume Flours on the Physicochemical and Sensory Properties of Keropok Lekor (Malaysian Fish Sausage). Rynnye Lyan Resources, 2019.

MLA (9th ed.) Citation

Nordin, Nur Liyana, et al. Effect of Substituting Tapioca Starch with Various High Protein Legume Flours on the Physicochemical and Sensory Properties of Keropok Lekor (Malaysian Fish Sausage). Rynnye Lyan Resources, 2019.