Alcaraz, M. C. M., & Francisco, M. L. d. L. (2014). Quality and sensory characteristics of pan de sal produced from wheat and soybean flour blends. College of Home Economics, University of the Philippines Diliman.
Chicago Style (17th ed.) CitationAlcaraz, Ma. Clarizze M., and Ma. Leonora de Leon Francisco. Quality and Sensory Characteristics of Pan De Sal Produced from Wheat and Soybean Flour Blends. Quezon City: College of Home Economics, University of the Philippines Diliman, 2014.
MLA (9th ed.) CitationAlcaraz, Ma. Clarizze M., and Ma. Leonora de Leon Francisco. Quality and Sensory Characteristics of Pan De Sal Produced from Wheat and Soybean Flour Blends. College of Home Economics, University of the Philippines Diliman, 2014.
Warning: These citations may not always be 100% accurate.