Nurshahira Mohd Shamsuri & Fauziah Tufail Ahmad. (2019). Effects of different cooking methods and time intervals on physico-chemical and antioxidant properties of Golden pumpkin (Cucurbita maxima). Penerbit Universiti Kebangsaan Malaysia.
Chicago Style (17th ed.) CitationNurshahira Mohd Shamsuri and Fauziah Tufail Ahmad. Effects of Different Cooking Methods and Time Intervals on Physico-chemical and Antioxidant Properties of Golden Pumpkin (Cucurbita Maxima). Penerbit Universiti Kebangsaan Malaysia, 2019.
MLA (8th ed.) CitationNurshahira Mohd Shamsuri and Fauziah Tufail Ahmad. Effects of Different Cooking Methods and Time Intervals on Physico-chemical and Antioxidant Properties of Golden Pumpkin (Cucurbita Maxima). Penerbit Universiti Kebangsaan Malaysia, 2019.
Warning: These citations may not always be 100% accurate.