APA (7th ed.) Citation

Husein, S. A. A. (2007). Blending of palm carotino to improve sensory and physicochemical qualities of cake formulations. Fakulti Sains Dan Teknologi, Universiti Kebangsaan Malaysia.

Chicago Style (17th ed.) Citation

Husein, Seiza Ahmed Alyas. Blending of Palm Carotino to Improve Sensory and Physicochemical Qualities of Cake Formulations. Bangi: Fakulti Sains Dan Teknologi, Universiti Kebangsaan Malaysia, 2007.

MLA (8th ed.) Citation

Husein, Seiza Ahmed Alyas. Blending of Palm Carotino to Improve Sensory and Physicochemical Qualities of Cake Formulations. Fakulti Sains Dan Teknologi, Universiti Kebangsaan Malaysia, 2007.