Chong, W. Y. (2022). Physicochemical, phytochemical and sensorial quality of gummy candies produced from mango (mangifera indica) peels with different types of fruit sweeteners.
Chicago Style (17th ed.) CitationChong, Wai Yan. Physicochemical, Phytochemical and Sensorial Quality of Gummy Candies Produced from Mango (mangifera Indica) Peels with Different Types of Fruit Sweeteners. 2022.
MLA (9th ed.) CitationChong, Wai Yan. Physicochemical, Phytochemical and Sensorial Quality of Gummy Candies Produced from Mango (mangifera Indica) Peels with Different Types of Fruit Sweeteners. 2022.
Warning: These citations may not always be 100% accurate.