APA (7th ed.) Citation

Koh, W. Y., Matanjun, P. @. P. C., Lim, X. X., & Kobun, R. (2022). Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum). Multidisciplinary Digital Publishing Institute (MDPI).

Chicago Style (17th ed.) Citation

Koh, Wee Yin, Patricia @ Patricia Clementina Matanjun, Xiao Xian Lim, and Rovina Kobun. Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma Denticulatum). Multidisciplinary Digital Publishing Institute (MDPI), 2022.

MLA (9th ed.) Citation

Koh, Wee Yin, et al. Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma Denticulatum). Multidisciplinary Digital Publishing Institute (MDPI), 2022.