Hasnah Haron, Tasneem Shaari, & Chan, B. K. (2016). Effects of different cooking methods on isoflavone content in Malaysian soy-based dishes. Penerbit Universiti Kebangsaan Malaysia.
Chicago Style (17th ed.) CitationHasnah Haron, Tasneem Shaari, and Boon Keng Chan. Effects of Different Cooking Methods on Isoflavone Content in Malaysian Soy-based Dishes. Penerbit Universiti Kebangsaan Malaysia, 2016.
MLA (8th ed.) CitationHasnah Haron, et al. Effects of Different Cooking Methods on Isoflavone Content in Malaysian Soy-based Dishes. Penerbit Universiti Kebangsaan Malaysia, 2016.
Warning: These citations may not always be 100% accurate.