Mat Saud, B. (2013). Effects of maltitol and carboxymethylcellulose pre-treatments on the physicochemical properties and acceptability of fried potato crisps / Bazilah Mat Saud. Faculty of Applied Sciences.
Chicago Style (17th ed.) CitationMat Saud, Bazilah. Effects of Maltitol and Carboxymethylcellulose Pre-treatments on the Physicochemical Properties and Acceptability of Fried Potato Crisps / Bazilah Mat Saud. Faculty of Applied Sciences, 2013.
MLA (8th ed.) CitationMat Saud, Bazilah. Effects of Maltitol and Carboxymethylcellulose Pre-treatments on the Physicochemical Properties and Acceptability of Fried Potato Crisps / Bazilah Mat Saud. Faculty of Applied Sciences, 2013.
Warning: These citations may not always be 100% accurate.