Potentials of Modified Beneng Taro (Xanthosoma undipes K.Koch) Flour as an Alternative Functional Food Ingredient.

MLA

Nabiu, Nadya Fitriasih, et al. “Potentials of Modified Beneng Taro (Xanthosoma Undipes K.Koch) Flour as an Alternative Functional Food Ingredient.” Malaysian Journal of Medicine & Health Sciences, vol. 19, Jan. 2023, pp. 161–62. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=asx&AN=162194194&authtype=sso&custid=ns315887.

APA

Nabiu, N. F., Sulaeman, A., & Nasution, Z. (2023). Potentials of Modified Beneng Taro (Xanthosoma undipes K.Koch) Flour as an Alternative Functional Food Ingredient. Malaysian Journal of Medicine & Health Sciences, 19, 161–162.

Chicago

Nabiu, Nadya Fitriasih, Ahmad Sulaeman, and Zuraidah Nasution. 2023. “Potentials of Modified Beneng Taro (Xanthosoma Undipes K.Koch) Flour as an Alternative Functional Food Ingredient.” Malaysian Journal of Medicine & Health Sciences 19 (January): 161–62. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=asx&AN=162194194&authtype=sso&custid=ns315887.