Soon, Y. Q. (2021). Incorporation Of Enzymatically Treated Stabilised Rice Bran In Butter Cookies: A Study On Physical, Textural And Rheological Properties. Universiti Sains Malaysia.
Chicago Style (17th ed.) CitationSoon, Yong Qi. Incorporation Of Enzymatically Treated Stabilised Rice Bran In Butter Cookies: A Study On Physical, Textural And Rheological Properties. Universiti Sains Malaysia, 2021.
MLA (9th ed.) CitationSoon, Yong Qi. Incorporation Of Enzymatically Treated Stabilised Rice Bran In Butter Cookies: A Study On Physical, Textural And Rheological Properties. Universiti Sains Malaysia, 2021.
Warning: These citations may not always be 100% accurate.