APA (7th ed.) Citation

Abdul Rahman, N. R., Marikkar, M. N., Jaswir, I., Ahmad Fadzlillah, N., & Mat Sahri, M. (2017). Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard. Faculty of Food Science and Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Abdul Rahman, Noor Raihana, Mohammed Nazrim Marikkar, Irwandi Jaswir, Nurrulhidayah Ahmad Fadzlillah, and Miskandar Mat Sahri. Comparison of Composition, Thermal Behaviour and Polymorphism of Pink Guava (Psidium Guajava) Seed Oil-palm Stearin Blends and Lard. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2017.

MLA (9th ed.) Citation

Abdul Rahman, Noor Raihana, et al. Comparison of Composition, Thermal Behaviour and Polymorphism of Pink Guava (Psidium Guajava) Seed Oil-palm Stearin Blends and Lard. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2017.