APA (7th ed.) Citation

Wan Rosli, W., Nurhanan, A., & Aishah, M. (2012). Effect of partial replacement of wheat flour with oyster mushroom (Pleurotus sajor-caju) powder on nutritional composition and sensory properties of butter biscuit. Universiti Kebangsaan Malaysia.

Chicago Style (17th ed.) Citation

Wan Rosli, W.I, A.R Nurhanan, and M.S Aishah. Effect of Partial Replacement of Wheat Flour with Oyster Mushroom (Pleurotus Sajor-caju) Powder on Nutritional Composition and Sensory Properties of Butter Biscuit. Universiti Kebangsaan Malaysia, 2012.

MLA (8th ed.) Citation

Wan Rosli, W.I, et al. Effect of Partial Replacement of Wheat Flour with Oyster Mushroom (Pleurotus Sajor-caju) Powder on Nutritional Composition and Sensory Properties of Butter Biscuit. Universiti Kebangsaan Malaysia, 2012.