Rosli, N. A. (2019). Effect of fennel (Foeniculum vulgare Mill.) and coriander (Coriandrum sativum L.) on microbial quality and sensory acceptability of frozen paratha. Faculty of Food Science and Technology, Universiti Putra Malaysia.

Rosli, N. A. Effect of Fennel (Foeniculum Vulgare Mill.) and Coriander (Coriandrum Sativum L.) On Microbial Quality and Sensory Acceptability of Frozen Paratha. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2019.

Rosli, N. A. Effect of Fennel (Foeniculum Vulgare Mill.) and Coriander (Coriandrum Sativum L.) On Microbial Quality and Sensory Acceptability of Frozen Paratha. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2019.