Rosly, S. M. (2024). Development Of Texture Modified Pumpkin Porridge For Dysphagia Diet: The Effects Of Fish Gelatin-Microbial Transglutaminase Gel Microparticles On The Rheological And Sensory Characteristics.
Chicago Style (17th ed.) CitationRosly, Siti Munirah. Development Of Texture Modified Pumpkin Porridge For Dysphagia Diet: The Effects Of Fish Gelatin-Microbial Transglutaminase Gel Microparticles On The Rheological And Sensory Characteristics. 2024.
MLA (9th ed.) CitationRosly, Siti Munirah. Development Of Texture Modified Pumpkin Porridge For Dysphagia Diet: The Effects Of Fish Gelatin-Microbial Transglutaminase Gel Microparticles On The Rheological And Sensory Characteristics. 2024.
Warning: These citations may not always be 100% accurate.