APA (7th ed.) Citation

Ng, S. H., Wan Amir Nizam, W., & Wan Rosli, W. I. (2017). Incorporation of Pleurotus sajor-caju powder in cinnamon biscuit: Study on nutritional, physical, colour and sensorial properties. Faculty of Food Science and Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Ng, S. H., W.A Wan Amir Nizam, and W. I. Wan Rosli. Incorporation of Pleurotus Sajor-caju Powder in Cinnamon Biscuit: Study On nutritional, Physical, Colour and Sensorial Properties. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2017.

MLA (9th ed.) Citation

Ng, S. H., et al. Incorporation of Pleurotus Sajor-caju Powder in Cinnamon Biscuit: Study On nutritional, Physical, Colour and Sensorial Properties. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2017.