APA (7th ed.) Citation

Yahya, F., Xiang, Y., Zainol, M., & Mamat, H. (2022). Effect of different ratios of wheat flour to black bean (Phaseolus vulgaris L.) flour on physicochemical properties and sensory acceptability of cooked noodle. Rynnye Lyan Resources.

Chicago Style (17th ed.) Citation

Yahya, F., Y.K Xiang, M.K Zainol, and Hasmadi Mamat. Effect of Different Ratios of Wheat Flour to Black Bean (Phaseolus Vulgaris L.) Flour on Physicochemical Properties and Sensory Acceptability of Cooked Noodle. Rynnye Lyan Resources, 2022.

MLA (9th ed.) Citation

Yahya, F., et al. Effect of Different Ratios of Wheat Flour to Black Bean (Phaseolus Vulgaris L.) Flour on Physicochemical Properties and Sensory Acceptability of Cooked Noodle. Rynnye Lyan Resources, 2022.