APA (7th ed.) Citation

Yew , S. C. (2010). Physico-Chemical And Sensory Characteristics Of Muffin Substituted With Different Levels Of Mango Pulp Flour.

Chicago Style (17th ed.) Citation

Yew , Siew Chuen. Physico-Chemical And Sensory Characteristics Of Muffin Substituted With Different Levels Of Mango Pulp Flour. 2010.

MLA (9th ed.) Citation

Yew , Siew Chuen. Physico-Chemical And Sensory Characteristics Of Muffin Substituted With Different Levels Of Mango Pulp Flour. 2010.

Warning: These citations may not always be 100% accurate.