Tan, P. Y. (2013). Development of an acrylamide-free palm sugar-like flavouring using maillard reaction.
Chicago Style (17th ed.) CitationTan, Phui Yee. Development of an Acrylamide-free Palm Sugar-like Flavouring Using Maillard Reaction. 2013.
MLA (9th ed.) CitationTan, Phui Yee. Development of an Acrylamide-free Palm Sugar-like Flavouring Using Maillard Reaction. 2013.
Warning: These citations may not always be 100% accurate.