F, A., e, M. J. H. A., Julmohammad, N., R, N. M., Mamat, H., Shaarani, S. M., . . . Wahab, N. A. (2020). Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique. Institute of Food Science & Technology.
Chicago Style (17th ed.) CitationF, Azzatul, et al. Improvement of Melting and Crystallisation Properties of Rambutan Seed Fat as Cocoa Butter Improver by Two-stage Fractionation Technique. Institute of Food Science & Technology, 2020.
MLA (9th ed.) CitationF, Azzatul, et al. Improvement of Melting and Crystallisation Properties of Rambutan Seed Fat as Cocoa Butter Improver by Two-stage Fractionation Technique. Institute of Food Science & Technology, 2020.
Warning: These citations may not always be 100% accurate.