APA (7th ed.) Citation

Mohd Basri, M. S., Mohd Jais, N., Sulaiman, A., Mohd Nor, M. Z., Abdul Karim Shah, N. N., & Ariffin, S. H. (2020). Optimizing the processing factor and formulation of oat-based cookie dough for enhancement in stickiness and moisture content using response surface methodology and superimposition. Multidisciplinary Digital Publishing Institute.

Chicago Style (17th ed.) Citation

Mohd Basri, Mohd Salahuddin, Nurain Mohd Jais, Alifdalino Sulaiman, Mohd Zuhair Mohd Nor, Nor Nadiah Abdul Karim Shah, and Siti Hajar Ariffin. Optimizing the Processing Factor and Formulation of Oat-based Cookie Dough for Enhancement in Stickiness and Moisture Content Using Response Surface Methodology and Superimposition. Multidisciplinary Digital Publishing Institute, 2020.

MLA (9th ed.) Citation

Mohd Basri, Mohd Salahuddin, et al. Optimizing the Processing Factor and Formulation of Oat-based Cookie Dough for Enhancement in Stickiness and Moisture Content Using Response Surface Methodology and Superimposition. Multidisciplinary Digital Publishing Institute, 2020.