Yin, K. W., & Matanjun, P. (2022). Sensory, physicochemical, and cooking qualities of instant noodles fortified with red seaweed, eucheuma denticulatum.
Chicago Style (17th ed.) CitationYin, Koh Wee, and Patricia Matanjun. Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Fortified with Red Seaweed, Eucheuma Denticulatum. 2022.
MLA (9th ed.) CitationYin, Koh Wee, and Patricia Matanjun. Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Fortified with Red Seaweed, Eucheuma Denticulatum. 2022.
Warning: These citations may not always be 100% accurate.