APA (7th ed.) Citation

Z., N. A., S., R., W.I., W. Z., Z. A., N. S., & M. R., I. (2020). Physicochemical, cooking quality and sensory characterization of yellow alkaline noodle: Impact of mango peel powder level. Rynnye Lyan Resources.

Chicago Style (17th ed.) Citation

Z., Nur Azura, Radhiah S., Wan Zunairah W.I., Nurul Shazini Z. A., and Ismail-Fitry M. R. Physicochemical, Cooking Quality and Sensory Characterization of Yellow Alkaline Noodle: Impact of Mango Peel Powder Level. Rynnye Lyan Resources, 2020.

MLA (9th ed.) Citation

Z., Nur Azura, et al. Physicochemical, Cooking Quality and Sensory Characterization of Yellow Alkaline Noodle: Impact of Mango Peel Powder Level. Rynnye Lyan Resources, 2020.