APA (7th ed.) Citation

Wan Rosli, W. I., Nurhanan, A. R., & Aishah, M. S. (2012). Effect of Partial Replacement of Wheat Flour with Oyster Mushroom (Pleurotus sajor-caju) Powder on Nutritional Composition and Sensory Properties of Butter Biscuit (Kesan Penggantian Sebahagian Tepung Gandum dengan Serbuk Cendawan Tiram Kelabu (Pleurotus sajor-caju) terhadap Komposisi Pemakanan dan Ciri-ciri Sensori Biskut Mentega). Faculty of Science and Technology, Universiti Kebangsaan Malaysia.

Chicago Style (17th ed.) Citation

Wan Rosli, W. I., A. R. Nurhanan, and M. S. Aishah. Effect of Partial Replacement of Wheat Flour with Oyster Mushroom (Pleurotus Sajor-caju) Powder on Nutritional Composition and Sensory Properties of Butter Biscuit (Kesan Penggantian Sebahagian Tepung Gandum Dengan Serbuk Cendawan Tiram Kelabu (Pleurotus Sajor-caju) Terhadap Komposisi Pemakanan Dan Ciri-ciri Sensori Biskut Mentega). Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 2012.

MLA (9th ed.) Citation

Wan Rosli, W. I., et al. Effect of Partial Replacement of Wheat Flour with Oyster Mushroom (Pleurotus Sajor-caju) Powder on Nutritional Composition and Sensory Properties of Butter Biscuit (Kesan Penggantian Sebahagian Tepung Gandum Dengan Serbuk Cendawan Tiram Kelabu (Pleurotus Sajor-caju) Terhadap Komposisi Pemakanan Dan Ciri-ciri Sensori Biskut Mentega). Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 2012.