Nursyakirah Ahmad Kamil. (2007). The effect of incorporation of goat milk and soy milk as a cow milk replacement on the quality of pudding. Terengganu: Universiti Malaysia Terengganu.
Chicago Style CitationNursyakirah Ahmad Kamil. The Effect of Incorporation of Goat Milk and Soy Milk As a Cow Milk Replacement On the Quality of Pudding. Terengganu: Universiti Malaysia Terengganu, 2007.
MLA CitationNursyakirah Ahmad Kamil. The Effect of Incorporation of Goat Milk and Soy Milk As a Cow Milk Replacement On the Quality of Pudding. Terengganu: Universiti Malaysia Terengganu, 2007.
Warning: These citations may not always be 100% accurate.