APA (7th ed.) Citation

Wan Rosli, W. I., Nor Maihiza, M. S., & Raushan, M. (2015). The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter. Faculty of Food Science and Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Wan Rosli, W. I., M. S. Nor Maihiza, and M. Raushan. The Ability of Oyster Mushroom in Improving Nutritional Composition, β-glucan and Textural Properties of Chicken Frankfurter. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2015.

MLA (9th ed.) Citation

Wan Rosli, W. I., et al. The Ability of Oyster Mushroom in Improving Nutritional Composition, β-glucan and Textural Properties of Chicken Frankfurter. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2015.