APA (7th ed.) Citation

Deylami, M. Z., Abdul Rahman, R., Bakar, J., Tan, C. P., & Olusegun, L. (2016). Stability of microencapsulated mangosteen pericarp anthocyanin as a natural food colorant: A kinetic study. Faculty of Engineering, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Deylami, Mahsa Ziabakhsh, Russly Abdul Rahman, Jamilah Bakar, Chin Ping Tan, and Lasekan Olusegun. Stability of Microencapsulated Mangosteen Pericarp Anthocyanin as a Natural Food Colorant: A Kinetic Study. Faculty of Engineering, Universiti Putra Malaysia, 2016.

MLA (9th ed.) Citation

Deylami, Mahsa Ziabakhsh, et al. Stability of Microencapsulated Mangosteen Pericarp Anthocyanin as a Natural Food Colorant: A Kinetic Study. Faculty of Engineering, Universiti Putra Malaysia, 2016.