APA (7th ed.) Citation

Faridah Yahya, Noor Nadzirah Mat Yusof, & Chan, K. C. (2017). Effect of varying ratios of oyster mushroom powder to tapioca flour on the physicochemical properties and sensory acceptability of fried mushroom crackers. Penerbit Universiti Kebangsaan Malaysia.

Chicago Style (17th ed.) Citation

Faridah Yahya, Noor Nadzirah Mat Yusof, and Kai Chen Chan. Effect of Varying Ratios of Oyster Mushroom powder to Tapioca Flour on the Physicochemical properties and Sensory Acceptability Of fried Mushroom Crackers. Penerbit Universiti Kebangsaan Malaysia, 2017.

MLA (8th ed.) Citation

Faridah Yahya, et al. Effect of Varying Ratios of Oyster Mushroom powder to Tapioca Flour on the Physicochemical properties and Sensory Acceptability Of fried Mushroom Crackers. Penerbit Universiti Kebangsaan Malaysia, 2017.