APA (7th ed.) Citation

Ahmad, A. M. (2020). Effect Of Foaming Properties Of Defatted Rice Bran On Rheological And Baking Properties Of Eggless Cake In Comparison With Egg White. Universiti Sains Malaysia.

Chicago Style (17th ed.) Citation

Ahmad, A’inul Mardhiah. Effect Of Foaming Properties Of Defatted Rice Bran On Rheological And Baking Properties Of Eggless Cake In Comparison With Egg White. Universiti Sains Malaysia, 2020.

MLA (9th ed.) Citation

Ahmad, A’inul Mardhiah. Effect Of Foaming Properties Of Defatted Rice Bran On Rheological And Baking Properties Of Eggless Cake In Comparison With Egg White. Universiti Sains Malaysia, 2020.