Lim, S. K. (2021). Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient.
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)Lim, Siew Khim. Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient. 2021.
توثيق جمعية اللغة المعاصرة MLA (الطبعة الثامنة)Lim, Siew Khim. Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient. 2021.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.