Aishah Bujang & Nurul Akmal Taib. (2014). Changes on amino acids content in soybean, garbanzo bean and groundnut during pre-treatments and tempe making. Universiti Kebangsaan Malaysia.
Chicago Style (17th ed.) CitationAishah Bujang and Nurul Akmal Taib. Changes on Amino Acids Content in Soybean, Garbanzo Bean and Groundnut During Pre-treatments and Tempe Making. Universiti Kebangsaan Malaysia, 2014.
MLA (8th ed.) CitationAishah Bujang and Nurul Akmal Taib. Changes on Amino Acids Content in Soybean, Garbanzo Bean and Groundnut During Pre-treatments and Tempe Making. Universiti Kebangsaan Malaysia, 2014.
Warning: These citations may not always be 100% accurate.