APA (7th ed.) Citation

Lau, Y. L., Siew, C. K., Rosland, J., Ho, A. L., Manaf, Y. N. A., Akanda, J. H., . . . Lee, J. (2025). Effects of inulin and xanthan gum on the physical, digestibility, sensory and nutritional properties of sugar-free green banana flour biscuit. Acta Scientiarum Polonorum Technologia Alimentaria.

Chicago Style (17th ed.) Citation

Lau, Yi Lin, Chee Kiong Siew, Jumardi Rosland, Ai Ling Ho, Yanty Noorzianna Abdul Manaf, Jahurul Haque Akanda, Pei-Teng Chan, and Jau-Shya Lee. Effects of Inulin and Xanthan Gum on the Physical, Digestibility, Sensory and Nutritional Properties of Sugar-free Green Banana Flour Biscuit. Acta Scientiarum Polonorum Technologia Alimentaria, 2025.

MLA (9th ed.) Citation

Lau, Yi Lin, et al. Effects of Inulin and Xanthan Gum on the Physical, Digestibility, Sensory and Nutritional Properties of Sugar-free Green Banana Flour Biscuit. Acta Scientiarum Polonorum Technologia Alimentaria, 2025.