Nurul Zatil 'Amirah Karim. (2019). Physicochemical and sensory attributes of fish crackers (keropok segera) prepared with tapioca flour and wheat flour cooked by two different methods.
Chicago Style (17th ed.) CitationNurul Zatil 'Amirah Karim. Physicochemical and Sensory Attributes of Fish Crackers (keropok Segera) Prepared with Tapioca Flour and Wheat Flour Cooked by Two Different Methods. 2019.
MLA (9th ed.) CitationNurul Zatil 'Amirah Karim. Physicochemical and Sensory Attributes of Fish Crackers (keropok Segera) Prepared with Tapioca Flour and Wheat Flour Cooked by Two Different Methods. 2019.
Warning: These citations may not always be 100% accurate.