APA (7th ed.) Citation

Artan, M. Y., Karim, R., Boo, H. C., Ariffin, A. A., Che Man, Y., & Chin, N. L. (2010). The influence of different formulations of palm oil/palm stearin-based shortenings on the quality of white bread. IDOSI Publications.

Chicago Style (17th ed.) Citation

Artan, Mohamud Yasin, Roselina Karim, Huey Chern Boo, Abdul Azis Ariffin, Yaakob Che Man, and Nyuk L. Chin. The Influence of Different Formulations of Palm Oil/palm Stearin-based Shortenings on the Quality of White Bread. IDOSI Publications, 2010.

MLA (9th ed.) Citation

Artan, Mohamud Yasin, et al. The Influence of Different Formulations of Palm Oil/palm Stearin-based Shortenings on the Quality of White Bread. IDOSI Publications, 2010.