Nur Nadia Natasya, M. (2019). Sensory evaluation, physicochemical properties and expected glycaemic index of muffin incorporated with wheat flour and pumpkin (Cucurbita moschata) flour.
Chicago Style CitationNur Nadia Natasya, Mahammud. Sensory Evaluation, Physicochemical Properties and Expected Glycaemic Index of Muffin Incorporated With Wheat Flour and Pumpkin (Cucurbita Moschata) Flour. 2019.
MLA引文Nur Nadia Natasya, Mahammud. Sensory Evaluation, Physicochemical Properties and Expected Glycaemic Index of Muffin Incorporated With Wheat Flour and Pumpkin (Cucurbita Moschata) Flour. 2019.
警告：這些引文格式不一定是100％准確.