Nadia Syahirah Zulkefli. (2018). Physico-chemical and organoleptic properties of frozen dough incorporated with rubber seeds (hevea brasiliensis) flour with the different storage temperature.
Chicago Style (17th ed.) CitationNadia Syahirah Zulkefli. Physico-chemical and Organoleptic Properties of Frozen Dough Incorporated with Rubber Seeds (hevea Brasiliensis) Flour with the Different Storage Temperature. 2018.
MLA (9th ed.) CitationNadia Syahirah Zulkefli. Physico-chemical and Organoleptic Properties of Frozen Dough Incorporated with Rubber Seeds (hevea Brasiliensis) Flour with the Different Storage Temperature. 2018.
Warning: These citations may not always be 100% accurate.