APA引文

Noroul Asyikeen, Z. (2018). Nutritional Value and Physicochemical Properties of White Bread Incorporated with Hevea brasiliensis (Rubber Seed) Flour.

Chicago Style Citation

Noroul Asyikeen, Zulkifli. Nutritional Value and Physicochemical Properties of White Bread Incorporated With Hevea Brasiliensis (Rubber Seed) Flour. 2018.

MLA引文

Noroul Asyikeen, Zulkifli. Nutritional Value and Physicochemical Properties of White Bread Incorporated With Hevea Brasiliensis (Rubber Seed) Flour. 2018.

警告：这些引文格式不一定是100％准确.