APA引文

Lau, K. Q. (2022). Sugarcane bagasse as a potential functional ingredient in noodles with nutritional, functional and sensorial acceptability.

Chicago Style (17th ed.) Citation

Lau, Ke Qi. Sugarcane Bagasse as a Potential Functional Ingredient in Noodles with Nutritional, Functional and Sensorial Acceptability. 2022.

MLA引文

Lau, Ke Qi. Sugarcane Bagasse as a Potential Functional Ingredient in Noodles with Nutritional, Functional and Sensorial Acceptability. 2022.

警告：這些引文格式不一定是100％准確.