Syed Muhammad, S. K. (2017). Effect of yeast fermented brown rice flour substitution on nutritional, rheological and textural properties of steamed brown rice bread. Intech.
Chicago Style CitationSyed Muhammad, Sharifah Kharidah. Effect of Yeast Fermented Brown Rice Flour Substitution On Nutritional, Rheological and Textural Properties of Steamed Brown Rice Bread. Intech, 2017.
MLA CitationSyed Muhammad, Sharifah Kharidah. Effect of Yeast Fermented Brown Rice Flour Substitution On Nutritional, Rheological and Textural Properties of Steamed Brown Rice Bread. Intech, 2017.
Warning: These citations may not always be 100% accurate.