APA (7th ed.) Citation

Handayani, A. P., Ramakrishnan, Y., Karim, R., & Syed Muhammad, S. K. (2014). Antioxidant properties, degradation kinetics and storage stability of drinks prepared from the cooking water of pigmented rice. Maxwell Science Publications.

Chicago Style (17th ed.) Citation

Handayani, Adyati Putriekasari, Yogeshini Ramakrishnan, Roselina Karim, and Sharifah Kharidah Syed Muhammad. Antioxidant Properties, Degradation Kinetics and Storage Stability of Drinks Prepared from the Cooking Water of Pigmented Rice. Maxwell Science Publications, 2014.

MLA (9th ed.) Citation

Handayani, Adyati Putriekasari, et al. Antioxidant Properties, Degradation Kinetics and Storage Stability of Drinks Prepared from the Cooking Water of Pigmented Rice. Maxwell Science Publications, 2014.