Ahmad, A. M. (2020). Effect Of Foaming Properties Of Defatted Rice Bran On Rheological And Baking Properties Of Eggless Cake In Comparison With Egg White. Universiti Sains Malaysia.
シカゴスタイル引用形Ahmad, A’inul Mardhiah. Effect Of Foaming Properties Of Defatted Rice Bran On Rheological And Baking Properties Of Eggless Cake In Comparison With Egg White. Universiti Sains Malaysia, 2020.
MLA引用形式Ahmad, A’inul Mardhiah. Effect Of Foaming Properties Of Defatted Rice Bran On Rheological And Baking Properties Of Eggless Cake In Comparison With Egg White. Universiti Sains Malaysia, 2020.
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