APA (7th ed.) Citation

Soraya, A., Chay, S. Y., Shukri, R., Mohamad Ghazali, F., Muhammad, K., Mohd Adzahan, N., & Karim, R. (2019). Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability. Springer.

Chicago Style (17th ed.) Citation

Soraya, Anissa, Shyan Yea Chay, Radhiah Shukri, Farinazleen Mohamad Ghazali, Kharidah Muhammad, Noranizan Mohd Adzahan, and Roselina Karim. Reduction of Microbial Load in Yellow Alkaline Noodle Using Optimized Microwave and Pulsed-UV Treatment to Improve Storage Stability. Springer, 2019.

MLA (9th ed.) Citation

Soraya, Anissa, et al. Reduction of Microbial Load in Yellow Alkaline Noodle Using Optimized Microwave and Pulsed-UV Treatment to Improve Storage Stability. Springer, 2019.