توثيق جمعية علم النفس الأمريكية APA (الطبعة السابعة)

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.

توثيق أسلوب شيكاغو (الطبعة السابعة عشر)

Mohamad 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.

توثيق جمعية اللغة المعاصرة MLA (الطبعة الثامنة)

Mohamad 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.