APA (7th ed.) Citation

Azzatul, Akanda, J. H., Norliza, J., Norazlina, M., Mamat, H., Sharifudin, S. M., . . . Wahab, A. S. N. A. (2020). Improvement of melting and crystallization properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique. Institute of Food Science & Technology.

Chicago Style (17th ed.) Citation

Azzatul, Jahurul Haque Akanda, J. Norliza, M.R Norazlina, Hasmadi Mamat, Shaarani Md Sharifudin, Patricia @ Patricia Clementina Matanjun, Shya Lee Jau, and A. Shihabul Noorakmar Ab Wahab. Improvement of Melting and Crystallization Properties of Rambutan Seed Fat as Cocoa Butter Improver by Two-stage Fractionation Technique. Institute of Food Science & Technology, 2020.

MLA (9th ed.) Citation

Azzatul, et al. Improvement of Melting and Crystallization Properties of Rambutan Seed Fat as Cocoa Butter Improver by Two-stage Fractionation Technique. Institute of Food Science & Technology, 2020.