Mohamad Razlan Abd Rahman. (2009). Antioxidative values and customer preference of sweetpotato (ipomoea batatas) flour as compared to wheat (triticum aestivuni) flour. Kulliyyah of Medicine, International Islamic University Malaysia.
Chicago Style (17th ed.) CitationMohamad Razlan Abd Rahman. Antioxidative Values and Customer Preference of Sweetpotato (ipomoea Batatas) Flour as Compared to Wheat (triticum Aestivuni) Flour. Kuantan, Pahang: Kulliyyah of Medicine, International Islamic University Malaysia, 2009.
MLA (8th ed.) CitationMohamad Razlan Abd Rahman. Antioxidative Values and Customer Preference of Sweetpotato (ipomoea Batatas) Flour as Compared to Wheat (triticum Aestivuni) Flour. Kulliyyah of Medicine, International Islamic University Malaysia, 2009.
Warning: These citations may not always be 100% accurate.