AIDA Firdaus binti Muhammad Nurul Azmi. (2005). Effects of process time on the textural and sensory characteristics of edible bamboo shoots. Universiti Teknologi Mara.
Chicago Style (17th ed.) CitationAIDA Firdaus binti Muhammad Nurul Azmi. Effects of Process Time on the Textural and Sensory Characteristics of Edible Bamboo Shoots. Shah Alam: Universiti Teknologi Mara, 2005.
MLA (9th ed.) CitationAIDA Firdaus binti Muhammad Nurul Azmi. Effects of Process Time on the Textural and Sensory Characteristics of Edible Bamboo Shoots. Universiti Teknologi Mara, 2005.
Warning: These citations may not always be 100% accurate.