APA (7th ed.) Citation

Chapagai, M., Wan Rosli, W. I., Wan Manan, W. M., Jalil, R. A., Karrila, T., & Pinkaew, S. (2017). Effect of domestic cooking methods on physicochemical, nutritional and sensory properties of different varieties of brown rice from Southern Thailand and Malaysia. Faculty of Food Science and Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Chapagai, M.K, W. I. Wan Rosli, W. M. Wan Manan, R. A. Jalil, T. Karrila, and S. Pinkaew. Effect of Domestic Cooking Methods on Physicochemical, Nutritional And sensory Properties of Different Varieties of Brown Rice From Southern Thailand and Malaysia. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2017.

MLA (9th ed.) Citation

Chapagai, M.K, et al. Effect of Domestic Cooking Methods on Physicochemical, Nutritional And sensory Properties of Different Varieties of Brown Rice From Southern Thailand and Malaysia. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2017.