APA (7th ed.) Citation

Abd Latip, R., Lee, Y. Y., Tang, T. K., Phuah, E. T., Tan, C. P., & Lai, O. M. (2013). Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils. Elsevier.

Chicago Style (17th ed.) Citation

Abd Latip, Razam, Yee Ying Lee, Teck Kim Tang, Eng Tong Phuah, Chin Ping Tan, and Oi Ming Lai. Physicochemical Properties and Crystallisation Behaviour of Bakery Shortening Produced from Stearin Fraction of Palm-based Diacyglycerol Blended with Various Vegetable Oils. Elsevier, 2013.

MLA (9th ed.) Citation

Abd Latip, Razam, et al. Physicochemical Properties and Crystallisation Behaviour of Bakery Shortening Produced from Stearin Fraction of Palm-based Diacyglycerol Blended with Various Vegetable Oils. Elsevier, 2013.