Che Mohd Zin, C. A. J. (2015). Effect of young corn (zea mays l.) powder incorporation in biscuits and muffins on physicochemical properties, sensorial acceptability and glycemic index values.
Chicago Style (17th ed.) CitationChe Mohd Zin, Che Anis Jauharah. Effect of Young Corn (zea Mays L.) Powder Incorporation in Biscuits and Muffins on Physicochemical Properties, Sensorial Acceptability and Glycemic Index Values. 2015.
MLA (9th ed.) CitationChe Mohd Zin, Che Anis Jauharah. Effect of Young Corn (zea Mays L.) Powder Incorporation in Biscuits and Muffins on Physicochemical Properties, Sensorial Acceptability and Glycemic Index Values. 2015.
Warning: These citations may not always be 100% accurate.