Ismail, I. F. (2008). The effect of incorporation of red lentils flour on the quality of non-fried instant noodle / Ili Fatimah Ismail. Faculty of Applied Sciences.
Chicago Style (17th ed.) CitationIsmail, Ili Fatimah. The Effect of Incorporation of Red Lentils Flour on the Quality of Non-fried Instant Noodle / Ili Fatimah Ismail. Faculty of Applied Sciences, 2008.
MLA (8th ed.) CitationIsmail, Ili Fatimah. The Effect of Incorporation of Red Lentils Flour on the Quality of Non-fried Instant Noodle / Ili Fatimah Ismail. Faculty of Applied Sciences, 2008.
Warning: These citations may not always be 100% accurate.