Siti Fairuz Che Othman. (2013). Incorporation of jackfruit puree and lactobacillus in Malaysian dadih. School of Industrial Technology, Universiti Sains Malaysia.
Chicago Style (17th ed.) CitationSiti Fairuz Che Othman. Incorporation of Jackfruit Puree and Lactobacillus in Malaysian Dadih. Pulau Pinang: School of Industrial Technology, Universiti Sains Malaysia, 2013.
MLA引文Siti Fairuz Che Othman. Incorporation of Jackfruit Puree and Lactobacillus in Malaysian Dadih. School of Industrial Technology, Universiti Sains Malaysia, 2013.
警告：这些引文格式不一定是100％准确.