APA (7th ed.) Citation

Ridhwan, N. M., Akanda, J. H., Mamat, H., Sharifudin, M. S., Matanjun, P. @. P. C., Lee, J. S., . . . Riman, I. (2020). Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver.

Chicago Style (17th ed.) Citation

Ridhwan, Norazlina Md, Jahurul Haque Akanda, Hasmadi Mamat, Md Shaarani Sharifudin, Patricia @ Patricia Clementina Matanjun, Jau Shya Lee, H. M.S Amir, Noorakmar Ab Wahab, and I. Riman. Effects of Fractionation Technique on Triacylglycerols, Melting and Crystallisation and the Polymorphic Behavior of Bambangan Kernel Fat as Cocoa Butter Improver. 2020.

MLA (9th ed.) Citation

Ridhwan, Norazlina Md, et al. Effects of Fractionation Technique on Triacylglycerols, Melting and Crystallisation and the Polymorphic Behavior of Bambangan Kernel Fat as Cocoa Butter Improver. 2020.