Koh, W.Y.; Lim, X.X.; Tan, T.C.; Mamat, H.; Kobun, R.; Rasti, B.
Utilising Spent Tea Leaves Powder as Functional Ingredient to Enhance the Quality of Non-Gluten Shortbread Cookies. Foods 2023, 12, 1557.
https://doi.org/10.3390/foods12071557
AMA Style
Koh WY, Lim XX, Tan TC, Mamat H, Kobun R, Rasti B.
Utilising Spent Tea Leaves Powder as Functional Ingredient to Enhance the Quality of Non-Gluten Shortbread Cookies. Foods. 2023; 12(7):1557.
https://doi.org/10.3390/foods12071557
Chicago/Turabian Style
Koh, Wee Yin, Xiao Xian Lim, Thuan Chew Tan, Hasmadi Mamat, Rovina Kobun, and Babak Rasti.
2023. "Utilising Spent Tea Leaves Powder as Functional Ingredient to Enhance the Quality of Non-Gluten Shortbread Cookies" Foods 12, no. 7: 1557.
https://doi.org/10.3390/foods12071557
APA Style
Koh, W. Y., Lim, X. X., Tan, T. C., Mamat, H., Kobun, R., & Rasti, B.
(2023). Utilising Spent Tea Leaves Powder as Functional Ingredient to Enhance the Quality of Non-Gluten Shortbread Cookies. Foods, 12(7), 1557.
https://doi.org/10.3390/foods12071557