APA (7th ed.) Citation

Azwin, A., Mimi Sakinah, A. M., & S. Mohd, A. (2016). Optimization of Gluten Free Bread Formulation by Adding Xanthan Gum, Potato Starch and Sorbitol Using Response Surface Methodology. Universiti Malaysia Pahang.

Chicago Style (17th ed.) Citation

Azwin, Ahmad, A. M. Mimi Sakinah, and Ahmadi S. Mohd. Optimization of Gluten Free Bread Formulation by Adding Xanthan Gum, Potato Starch and Sorbitol Using Response Surface Methodology. Universiti Malaysia Pahang, 2016.

MLA (8th ed.) Citation

Azwin, Ahmad, et al. Optimization of Gluten Free Bread Formulation by Adding Xanthan Gum, Potato Starch and Sorbitol Using Response Surface Methodology. Universiti Malaysia Pahang, 2016.