APA (7th ed.) Citation

Mohd Roby, B. H., Muhialdin, B. J., Mahmood Taleb Abadl, M., Mat Nor, N. A., Marzlan, A. A., Abdul Halim Lim, S., . . . Meor Hussin, A. S. (2020). Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture. Wiley.

Chicago Style (17th ed.) Citation

Mohd Roby, Bizura Hasida, Belal J. Muhialdin, Muna Mahmood Taleb Abadl, Nor Arifah Mat Nor, Anis Asyila Marzlan, Sarina Abdul Halim Lim, Nor Afizah Mustapha, and Anis Shobirin Meor Hussin. Physical Properties, Storage Stability, and Consumer Acceptability for Sourdough Bread Produced Using Encapsulated Kombucha Sourdough Starter Culture. Wiley, 2020.

MLA (9th ed.) Citation

Mohd Roby, Bizura Hasida, et al. Physical Properties, Storage Stability, and Consumer Acceptability for Sourdough Bread Produced Using Encapsulated Kombucha Sourdough Starter Culture. Wiley, 2020.