APA (7th ed.) Citation

Mirhosseini, S. H., Tan, C. P., Sheikh Abdul Hamid, N., & Yusof, S. (2008). Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion. Elsevier.

Chicago Style (17th ed.) Citation

Mirhosseini, Seyed Hamed, Chin Ping Tan, Nazimah Sheikh Abdul Hamid, and Salmah Yusof. Effect of Arabic Gum, Xanthan Gum and Orange Oil Contents on ζ-potential, Conductivity, Stability, Size Index and PH of Orange Beverage Emulsion. Elsevier, 2008.

MLA (9th ed.) Citation

Mirhosseini, Seyed Hamed, et al. Effect of Arabic Gum, Xanthan Gum and Orange Oil Contents on ζ-potential, Conductivity, Stability, Size Index and PH of Orange Beverage Emulsion. Elsevier, 2008.