Abdul Shukri, F. S. (2017). Preparation and characterization of steamed buns incorporated with cross-linked resistant starch type-4.
Chicago Style (17th ed.) CitationAbdul Shukri, Farah Syahirah. Preparation and Characterization of Steamed Buns Incorporated with Cross-linked Resistant Starch Type-4. 2017.
MLA引文Abdul Shukri, Farah Syahirah. Preparation and Characterization of Steamed Buns Incorporated with Cross-linked Resistant Starch Type-4. 2017.
警告:这些引文格式不一定是100%准确.