Nurul Ain O., Marina A.M., & Sakinah H. (2016). The effect of avocado puree as fat replacer on the physical quality of muffin. Malaysian Society of Applied Biology.
Chicago Style (17th ed.) CitationNurul Ain O., Marina A.M., and Sakinah H. The Effect of Avocado Puree as Fat Replacer on the Physical Quality of Muffin. Malaysian Society of Applied Biology, 2016.
MLA (8th ed.) CitationNurul Ain O., et al. The Effect of Avocado Puree as Fat Replacer on the Physical Quality of Muffin. Malaysian Society of Applied Biology, 2016.
Warning: These citations may not always be 100% accurate.