APA (7th ed.) Citation

Fikry, M., Yusof, Y. A., Al-Awaadh, A. M., Abdul Rahman, R., Nyuk, L. C., Mousa, E., & Chang, L. S. (2019). Kinetics modelling of the colour, hardness, grinding energy consumption and oil yield changes during the conventional roasting of palm date seeds. Japanese Society for Food Science and Technology.

Chicago Style (17th ed.) Citation

Fikry, Mohammad, Yus Aniza Yusof, Alhussein M. Al-Awaadh, Russly Abdul Rahman, Ling Chin Nyuk, Esraa Mousa, and Lee Sin Chang. Kinetics Modelling of the Colour, Hardness, Grinding Energy Consumption and Oil Yield Changes During the Conventional Roasting of Palm Date Seeds. Japanese Society for Food Science and Technology, 2019.

MLA (9th ed.) Citation

Fikry, Mohammad, et al. Kinetics Modelling of the Colour, Hardness, Grinding Energy Consumption and Oil Yield Changes During the Conventional Roasting of Palm Date Seeds. Japanese Society for Food Science and Technology, 2019.