Yusof, N. (2018). Texture Profile Analysis (TPA) of the jelly dessert prepared from Halal gelatin extracted using High Pressure Processing (HPP). International Institute for Halal research and Training (INHART), IIUM.
استشهاد بنمط شيكاغوYusof, Nurlina. Texture Profile Analysis (TPA) of the Jelly Dessert Prepared From Halal Gelatin Extracted Using High Pressure Processing (HPP). International Institute for Halal research and Training (INHART), IIUM, 2018.
MLA استشهادYusof, Nurlina. Texture Profile Analysis (TPA) of the Jelly Dessert Prepared From Halal Gelatin Extracted Using High Pressure Processing (HPP). International Institute for Halal research and Training (INHART), IIUM, 2018.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.