Mohd Basri, M.S.; Mohd Jais, N.; Sulaiman, A.; Mohd Nor, M.Z.; Abdul Karim Shah, N.N.; Ariffin, S.H.
Optimizing the Processing Factor and Formulation of Oat-Based Cookie Dough for Enhancement in Stickiness and Moisture Content Using Response Surface Methodology and Superimposition. Processes 2020, 8, 797.
https://doi.org/10.3390/pr8070797
AMA Style
Mohd Basri MS, Mohd Jais N, Sulaiman A, Mohd Nor MZ, Abdul Karim Shah NN, Ariffin SH.
Optimizing the Processing Factor and Formulation of Oat-Based Cookie Dough for Enhancement in Stickiness and Moisture Content Using Response Surface Methodology and Superimposition. Processes. 2020; 8(7):797.
https://doi.org/10.3390/pr8070797
Chicago/Turabian Style
Mohd Basri, Mohd Salahuddin, Nurain Mohd Jais, Alifdalino Sulaiman, Mohd Zuhair Mohd Nor, Nor Nadiah Abdul Karim Shah, and Siti Hajar Ariffin.
2020. "Optimizing the Processing Factor and Formulation of Oat-Based Cookie Dough for Enhancement in Stickiness and Moisture Content Using Response Surface Methodology and Superimposition" Processes 8, no. 7: 797.
https://doi.org/10.3390/pr8070797
APA Style
Mohd Basri, M. S., Mohd Jais, N., Sulaiman, A., Mohd Nor, M. Z., Abdul Karim Shah, N. N., & Ariffin, S. H.
(2020). Optimizing the Processing Factor and Formulation of Oat-Based Cookie Dough for Enhancement in Stickiness and Moisture Content Using Response Surface Methodology and Superimposition. Processes, 8(7), 797.
https://doi.org/10.3390/pr8070797