APA (7th ed.) Citation

Wan-Mohtar, W. A. A. Q. I., Abdul Halim-Lim, S., Kamarudin, N. Z., Rukayadi, Y., Abd Rahim, M. H., Jamaludin, A. A., & Ilham, Z. (2020). Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty. Wiley.

Chicago Style (17th ed.) Citation

Wan-Mohtar, Wan Abd Al Qadr Imad, Sarina Abdul Halim-Lim, Nurul Zahidah Kamarudin, Yaya Rukayadi, Muhamad Hafiz Abd Rahim, Adi Ainurzaman Jamaludin, and Zul Ilham. Fruiting‐body‐base Flour from an Oyster Mushroom Waste in the Development of Antioxidative Chicken Patty. Wiley, 2020.

MLA (9th ed.) Citation

Wan-Mohtar, Wan Abd Al Qadr Imad, et al. Fruiting‐body‐base Flour from an Oyster Mushroom Waste in the Development of Antioxidative Chicken Patty. Wiley, 2020.