Mohamad Shah, N. K. (2023). Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage. Consejo Superior de Investigaciones Científicas.
استشهاد بنمط شيكاغوMohamad Shah, N. K. Antioxidant Capacity of Value-added Sandwich Cookie Creams Based On Red Palm Olein During Storage. Consejo Superior de Investigaciones Científicas, 2023.
MLA استشهادMohamad Shah, N. K. Antioxidant Capacity of Value-added Sandwich Cookie Creams Based On Red Palm Olein During Storage. Consejo Superior de Investigaciones Científicas, 2023.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.