APA (7th ed.) Citation

Pindi, W., Qin, L. W., Sulaiman, N. S., Zaini, H. M., Munsu, E., Wahab, N. A., & Noor, N. Q. I. M. (2023). Effects of Salt Reduction and the Inclusion of Seaweed (Kappaphycus alvarezii) on the Physicochemical Properties of Chicken Patties. Molecular Diversity Preservation International (MDPI).

Chicago Style (17th ed.) Citation

Pindi, Wolyna, Lim Wei Qin, Nurul Shaeera Sulaiman, Hana Mohd Zaini, Elisha Munsu, Noorakmar Ab Wahab, and Nor Qhairul Izreen Mohd Noor. Effects of Salt Reduction and the Inclusion of Seaweed (Kappaphycus Alvarezii) on the Physicochemical Properties of Chicken Patties. Molecular Diversity Preservation International (MDPI), 2023.

MLA (9th ed.) Citation

Pindi, Wolyna, et al. Effects of Salt Reduction and the Inclusion of Seaweed (Kappaphycus Alvarezii) on the Physicochemical Properties of Chicken Patties. Molecular Diversity Preservation International (MDPI), 2023.