Native and Modified Sago (Metroxylon sagu) Starches as an Ingredient in The Formulation of Low Glycaemic Food Product.

MLA

Zailani, Mohd Alhafiizh, et al. “Native and Modified Sago (Metroxylon Sagu) Starches as an Ingredient in The Formulation of Low Glycaemic Food Product.” Malaysian Applied Biology, vol. 52, no. 5, Nov. 2023, pp. 129–36. EBSCOhost, https://doi.org/10.55230/mabjournal.v52i5.icfic03.

APA

Zailani, M. A., Kamilah, H., Sallehin Awang Husaini, A. A., Rizal Awang Seruji, A. Z., & Sarbini, S. R. (2023). Native and Modified Sago (Metroxylon sagu) Starches as an Ingredient in The Formulation of Low Glycaemic Food Product. Malaysian Applied Biology, 52(5), 129–136. https://doi.org/10.55230/mabjournal.v52i5.icfic03

Chicago

Zailani, Mohd Alhafiizh, Hanisah Kamilah, Awang Ahmad Sallehin Awang Husaini, Awang Zulfikar Rizal Awang Seruji, and Shahrul Razid Sarbini. 2023. “Native and Modified Sago (Metroxylon Sagu) Starches as an Ingredient in The Formulation of Low Glycaemic Food Product.” Malaysian Applied Biology 52 (5): 129–36. doi:10.55230/mabjournal.v52i5.icfic03.