Ismail, N. A. (2022). Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées. UPM Press.
Chicago Style CitationIsmail, N. A. Antioxidant, Physicochemical, and Sensory Properties of Buffalo Meat Patties Incorporated With Roselle (Hibiscus Sabdariffa L.), Wolfberry (Lycium Barbarum L.), and Beetroot (Beta Vulgaris L.) Purées. UPM Press, 2022.
MLA CitationIsmail, N. A. Antioxidant, Physicochemical, and Sensory Properties of Buffalo Meat Patties Incorporated With Roselle (Hibiscus Sabdariffa L.), Wolfberry (Lycium Barbarum L.), and Beetroot (Beta Vulgaris L.) Purées. UPM Press, 2022.
Warning: These citations may not always be 100% accurate.