APA (7th ed.) Citation

Abdul Rahman, N. R., Marikkar, M. N., Jaswir, I., Ahmad Fadzlillah, N., & Mat Sahri, M. (2017). Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality. 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. Effect of Pink Guava Oil-palm Stearin Blends and Lard on Dough Properties and Cookies Quality. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2017.

MLA (9th ed.) Citation

Abdul Rahman, Noor Raihana, et al. Effect of Pink Guava Oil-palm Stearin Blends and Lard on Dough Properties and Cookies Quality. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2017.