APA引文

Aboukzail, J. (2018). Development of gluten-free bread using Malaysian brown rice (Oryza sativa L.) flour as main ingredient.

Chicago Style (17th ed.) Citation

Aboukzail, Jehan. Development of Gluten-free Bread Using Malaysian Brown Rice (Oryza Sativa L.) Flour as Main Ingredient. 2018.

MLA引文

Aboukzail, Jehan. Development of Gluten-free Bread Using Malaysian Brown Rice (Oryza Sativa L.) Flour as Main Ingredient. 2018.

警告：這些引文格式不一定是100％准確.