Wai Ga Yarn. (2018). Physicochemical and sensory characteristics of hydrolysates produced by fermentation of soy bean flakes containing various amounts of defatted palm kernel cakes.
Chicago Style (17th ed.) CitationWai Ga Yarn. Physicochemical and Sensory Characteristics of Hydrolysates Produced by Fermentation of Soy Bean Flakes Containing Various Amounts of Defatted Palm Kernel Cakes. 2018.
MLA (9th ed.) CitationWai Ga Yarn. Physicochemical and Sensory Characteristics of Hydrolysates Produced by Fermentation of Soy Bean Flakes Containing Various Amounts of Defatted Palm Kernel Cakes. 2018.
Warning: These citations may not always be 100% accurate.