APA (7th ed.) Citation

Gary, A. L., Aganduk, A. A., Syakilla, N., & Matanjun, P. (2024). Development of Gluten-Free Bread from Brown Rice-Potato Starch Composite Flour Incorporated with Red Seaweed Kappaphycus alvarezii powder. Universiti Malaysia Sabah.

Chicago Style (17th ed.) Citation

Gary, Athena Lateesya, Adella Anding Aganduk, Nur Syakilla, and Patricia Matanjun. Development of Gluten-Free Bread from Brown Rice-Potato Starch Composite Flour Incorporated with Red Seaweed Kappaphycus Alvarezii Powder. Universiti Malaysia Sabah, 2024.

MLA (9th ed.) Citation

Gary, Athena Lateesya, et al. Development of Gluten-Free Bread from Brown Rice-Potato Starch Composite Flour Incorporated with Red Seaweed Kappaphycus Alvarezii Powder. Universiti Malaysia Sabah, 2024.