Siti Fairuz binti Che Othman. (2017). Dynamics of taste compound release from gel systems. School of Food Science and Nutrition, Universitiy of Leeds United.
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)Siti Fairuz binti Che Othman. Dynamics of Taste Compound Release from Gel Systems. [Leeds, England]: School of Food Science and Nutrition, Universitiy of Leeds United, 2017.
توثيق جمعية اللغة المعاصرة MLA (الطبعة الثامنة)Siti Fairuz binti Che Othman. Dynamics of Taste Compound Release from Gel Systems. School of Food Science and Nutrition, Universitiy of Leeds United, 2017.
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