Xin, D. T. W. (2019). Physicochemical Properties and Sensory Evaluation of Cracker Incorporated with Green Spinach (Spinacia oleracea) and Red Spinach (Amaranthus dubius) during Storage.
Chicago Style (17th ed.) CitationXin, Daphane Teo Wen. Physicochemical Properties and Sensory Evaluation of Cracker Incorporated with Green Spinach (Spinacia Oleracea) and Red Spinach (Amaranthus Dubius) During Storage. 2019.
MLA (9th ed.) CitationXin, Daphane Teo Wen. Physicochemical Properties and Sensory Evaluation of Cracker Incorporated with Green Spinach (Spinacia Oleracea) and Red Spinach (Amaranthus Dubius) During Storage. 2019.
Warning: These citations may not always be 100% accurate.