APA (7th ed.) Citation

Mirhosseini, S. H., Tan, C. P., Sheikh Abdul Hamid, N., & Yusof, S. (2008). Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion. Elsevier.

Chicago Style (17th ed.) Citation

Mirhosseini, Seyed Hamed, Chin Ping Tan, Nazimah Sheikh Abdul Hamid, and Salmah Yusof. Optimization of the Contents of Arabic Gum, Xanthan Gum and Orange Oil Affecting Turbidity, Average Particle Size, Polydispersity Index and Density in Orange Beverage Emulsion. Elsevier, 2008.

MLA (9th ed.) Citation

Mirhosseini, Seyed Hamed, et al. Optimization of the Contents of Arabic Gum, Xanthan Gum and Orange Oil Affecting Turbidity, Average Particle Size, Polydispersity Index and Density in Orange Beverage Emulsion. Elsevier, 2008.