APA (7th ed.) Citation

Azimah, R., Azrina, A., & Khoo, H. E. (2017). Stability of blended palm oils during potato frying. Faculty of Food Science and Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Azimah, R., A. Azrina, and H. E. Khoo. Stability of Blended Palm Oils During Potato Frying. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2017.

MLA (9th ed.) Citation

Azimah, R., et al. Stability of Blended Palm Oils During Potato Frying. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2017.