PPTI, P. P. T. I. (2021). The Use Of Superheated Steam Treatments On Rice Flour To Enhance The Quality Characteristics Of Laksa Noodles. Universiti Sains Malaysia.
Chicago Style (17th ed.) CitationPPTI, Pusat Pengajian Teknologi Industri. The Use Of Superheated Steam Treatments On Rice Flour To Enhance The Quality Characteristics Of Laksa Noodles. Universiti Sains Malaysia, 2021.
MLA (9th ed.) CitationPPTI, Pusat Pengajian Teknologi Industri. The Use Of Superheated Steam Treatments On Rice Flour To Enhance The Quality Characteristics Of Laksa Noodles. Universiti Sains Malaysia, 2021.
Warning: These citations may not always be 100% accurate.