APA (7th ed.) Citation

Asyrul-Izhar, A. B., Bakar, J., Sazili, A. Q., Goh, Y. M., & Ismail-Fitry, M. R. (2023). Emulsion gels formed by electrostatic interaction of gelatine and modified corn starch via pH adjustments: Potential fat replacers in meat products. Multidisciplinary Digital Publishing Institute.

Chicago Style (17th ed.) Citation

Asyrul-Izhar, Abu Bakar, Jamilah Bakar, Awis Qurni Sazili, Yong Meng Goh, and Mohammad Rashedi Ismail-Fitry. Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via PH Adjustments: Potential Fat Replacers in Meat Products. Multidisciplinary Digital Publishing Institute, 2023.

MLA (9th ed.) Citation

Asyrul-Izhar, Abu Bakar, et al. Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via PH Adjustments: Potential Fat Replacers in Meat Products. Multidisciplinary Digital Publishing Institute, 2023.