APA (7th ed.) Citation

Liew, M., Ghazali, H., Yazid, A., Lai, O., Chow, M., Yusoff, M., & Long, K. (2001). Rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein: Anhydrous milk fat mixture. Wiley.

Chicago Style (17th ed.) Citation

Liew, M.Y.B, H.M Ghazali, A.M Yazid, O.M Lai, M.C Chow, M.S.A Yusoff, and K. Long. Rheological Properties of Ice Cream Emulsion Prepared from Lipase-catalyzed Transesterified Palm Kernel Olein: Anhydrous Milk Fat Mixture. Wiley, 2001.

MLA (9th ed.) Citation

Liew, M.Y.B, et al. Rheological Properties of Ice Cream Emulsion Prepared from Lipase-catalyzed Transesterified Palm Kernel Olein: Anhydrous Milk Fat Mixture. Wiley, 2001.