APA (7th ed.) Citation

Md Dali, A. Z., Karim, R., Selamat, J., & Hussain, N. (2018). Effect of fat content and grinding level of cocoa nibs on physicochemical characteristics of espresso cocoa. Faculty of Food Science and Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Md Dali, Aisyah Zafirah, Roselina Karim, Jinap Selamat, and Norhayati Hussain. Effect of Fat Content and Grinding Level of Cocoa Nibs on Physicochemical Characteristics of Espresso Cocoa. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2018.

MLA (9th ed.) Citation

Md Dali, Aisyah Zafirah, et al. Effect of Fat Content and Grinding Level of Cocoa Nibs on Physicochemical Characteristics of Espresso Cocoa. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2018.