Ilowefah, M.; Chinma, C.; Bakar, J.; Ghazali, H.M.; Muhammad, K.; Makeri, M.
Fermented Brown Rice Flour as Functional Food Ingredient. Foods 2014, 3, 149-159.
https://doi.org/10.3390/foods3010149
AMA Style
Ilowefah M, Chinma C, Bakar J, Ghazali HM, Muhammad K, Makeri M.
Fermented Brown Rice Flour as Functional Food Ingredient. Foods. 2014; 3(1):149-159.
https://doi.org/10.3390/foods3010149
Chicago/Turabian Style
Ilowefah, Muna, Chiemela Chinma, Jamilah Bakar, Hasanah M. Ghazali, Kharidah Muhammad, and Mohammad Makeri.
2014. "Fermented Brown Rice Flour as Functional Food Ingredient" Foods 3, no. 1: 149-159.
https://doi.org/10.3390/foods3010149
APA Style
Ilowefah, M., Chinma, C., Bakar, J., Ghazali, H. M., Muhammad, K., & Makeri, M.
(2014). Fermented Brown Rice Flour as Functional Food Ingredient. Foods, 3(1), 149-159.
https://doi.org/10.3390/foods3010149