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.
シカゴスタイル引用形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.
MLA引用形式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.
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