APA (7th ed.) Citation

Koh, S. P., Long, K., Tan, C. P., Yusoff, M. S. A., Lai, O. M., & Arifin, N. (2011). The use of enzymatically synthesized medium– and long-chain triacylglycerols (MLCT) oil blends in food application. Faculty of Food Science and Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Koh, Soo Peng, Kamariah Long, Chin Ping Tan, Mohd Suria Affandi Yusoff, Oi Ming Lai, and Norlelawati Arifin. The Use of Enzymatically Synthesized Medium– and Long-chain Triacylglycerols (MLCT) Oil Blends in Food Application. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2011.

MLA (9th ed.) Citation

Koh, Soo Peng, et al. The Use of Enzymatically Synthesized Medium– and Long-chain Triacylglycerols (MLCT) Oil Blends in Food Application. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2011.