Rosly, S. M. (2024). Development Of Texture Modified Pumpkin Porridge For Dysphagia Diet: The Effects Of Fish Gelatin-Microbial Transglutaminase Gel Microparticles On The Rheological And Sensory Characteristics.
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)Rosly, Siti Munirah. Development Of Texture Modified Pumpkin Porridge For Dysphagia Diet: The Effects Of Fish Gelatin-Microbial Transglutaminase Gel Microparticles On The Rheological And Sensory Characteristics. 2024.
توثيق جمعية اللغة المعاصرة MLA (الإصدار التاسع)Rosly, Siti Munirah. Development Of Texture Modified Pumpkin Porridge For Dysphagia Diet: The Effects Of Fish Gelatin-Microbial Transglutaminase Gel Microparticles On The Rheological And Sensory Characteristics. 2024.
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