APA (7th ed.) Citation

Abdul Manaf, Y. N., Marikkar, J. M. N., Mat Sahri, M., Van Bockstaele, F., Dewettinck, K., & Nusantoro, B. P. (2017). Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties. Consejo Superior de Investigaciones Cientificas.

Chicago Style (17th ed.) Citation

Abdul Manaf, Yanty Noorzianna, Jalaldeen Mohammed Nazrim Marikkar, Miskandar Mat Sahri, Filip Van Bockstaele, Koen Dewettinck, and Bangun Prajanto Nusantoro. Compatibility of Selected Plant-based Shortening as Lard Substitute: Microstructure, Polymorphic Forms and Textural Properties. Consejo Superior de Investigaciones Cientificas, 2017.

MLA (9th ed.) Citation

Abdul Manaf, Yanty Noorzianna, et al. Compatibility of Selected Plant-based Shortening as Lard Substitute: Microstructure, Polymorphic Forms and Textural Properties. Consejo Superior de Investigaciones Cientificas, 2017.