Alias, N. S. (2015). Probiotic potential of Lactic Acid Bacteria (LAB) isolated from tempoyak made of Malaysian durian musang king, fermented chillies and budu / Nur Syazwani Alias.
Chicago Style (17th ed.) CitationAlias, Nur Syazwani. Probiotic Potential of Lactic Acid Bacteria (LAB) Isolated from Tempoyak Made of Malaysian Durian Musang King, Fermented Chillies and Budu / Nur Syazwani Alias. 2015.
MLA (8th ed.) CitationAlias, Nur Syazwani. Probiotic Potential of Lactic Acid Bacteria (LAB) Isolated from Tempoyak Made of Malaysian Durian Musang King, Fermented Chillies and Budu / Nur Syazwani Alias. 2015.
Warning: These citations may not always be 100% accurate.