APA (7th ed.) Citation

Aboukzail, J. (2018). Development of gluten-free bread using Malaysian brown rice (Oryza sativa L.) flour as main ingredient.

Chicago Style (17th ed.) Citation

Aboukzail, Jehan. Development of Gluten-free Bread Using Malaysian Brown Rice (Oryza Sativa L.) Flour as Main Ingredient. 2018.

MLA (8th ed.) Citation

Aboukzail, Jehan. Development of Gluten-free Bread Using Malaysian Brown Rice (Oryza Sativa L.) Flour as Main Ingredient. 2018.

Warning: These citations may not always be 100% accurate.