APA (7th ed.) Citation

Lim, J. Y., & Wan Rosli, W. I. (2013). The ability of Zea mays ears (Young Corn) powder in enhancing nutritional composition and changing textural properties and sensory acceptability of yeast bread. Faculty of Food Science and Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Lim, J. Y., and W. I. Wan Rosli. The Ability of Zea Mays Ears (Young Corn) Powder in Enhancing Nutritional Composition and Changing Textural Properties and Sensory Acceptability of Yeast Bread. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2013.

MLA (9th ed.) Citation

Lim, J. Y., and W. I. Wan Rosli. The Ability of Zea Mays Ears (Young Corn) Powder in Enhancing Nutritional Composition and Changing Textural Properties and Sensory Acceptability of Yeast Bread. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2013.