APA (7th ed.) Citation

Samsuri, N. S., Abd Hadi, H. M., Ismail Fitry, M. R., Ab Karim, N. A., & Mat Yusoff, M. (2022). Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser. Faculty of Food Science Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Samsuri, N. S., H. M. Abd Hadi, M. R. Ismail Fitry, N. A. Ab Karim, and M. Mat Yusoff. Improved Physical Properties and Structural Stability of Value-added Mayonnaises Based on Red Palm Olein by Using High-shear Homogeniser. Faculty of Food Science Technology, Universiti Putra Malaysia, 2022.

MLA (9th ed.) Citation

Samsuri, N. S., et al. Improved Physical Properties and Structural Stability of Value-added Mayonnaises Based on Red Palm Olein by Using High-shear Homogeniser. Faculty of Food Science Technology, Universiti Putra Malaysia, 2022.