APA (7th ed.) Citation

Hamid, A. H., Elgharbawy, A. A., Rohman, A., Othman, R., A. Monsur, H. A., & Ahmad Fadzillah, N. (2019). Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication. Rynnye Lyan Resources.

Chicago Style (17th ed.) Citation

Hamid, Anis Hamizah, Amal A.M Elgharbawy, Abdul Rohman, Rashidi Othman, Hammed Ademola A. Monsur, and Nurrulhidayah Ahmad Fadzillah. Optimisation of Browning Index of Maillard Reaction in Gelatine Powder by Response Surface Methodology (RSM) for Halal Authentication. Rynnye Lyan Resources, 2019.

MLA (9th ed.) Citation

Hamid, Anis Hamizah, et al. Optimisation of Browning Index of Maillard Reaction in Gelatine Powder by Response Surface Methodology (RSM) for Halal Authentication. Rynnye Lyan Resources, 2019.