Nur Eliya Farahin Mohd Halim. (2018). Physicochemical and sensory attributes of sponge cake formulated with partial replacement of soybean flour and isomalt.
Chicago Style (17th ed.) CitationNur Eliya Farahin Mohd Halim. Physicochemical and Sensory Attributes of Sponge Cake Formulated with Partial Replacement of Soybean Flour and Isomalt. 2018.
MLA (9th ed.) CitationNur Eliya Farahin Mohd Halim. Physicochemical and Sensory Attributes of Sponge Cake Formulated with Partial Replacement of Soybean Flour and Isomalt. 2018.
Warning: These citations may not always be 100% accurate.