APA引文

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.) Citation

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.

MLA引文

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.