Linlin, N. (2024). Development of butter cookies using seaweed (kappaphycus alvarezii) flour and overripe banana sweetener by response surface methodology and sensory evaluation.
Chicago Style (17th ed.) CitationLinlin, Nie. Development of Butter Cookies Using Seaweed (kappaphycus Alvarezii) Flour and Overripe Banana Sweetener by Response Surface Methodology and Sensory Evaluation. 2024.
MLA (9th ed.) CitationLinlin, Nie. Development of Butter Cookies Using Seaweed (kappaphycus Alvarezii) Flour and Overripe Banana Sweetener by Response Surface Methodology and Sensory Evaluation. 2024.
Warning: These citations may not always be 100% accurate.