APA (7th ed.) Citation

Ismail, A., Wongsakul, S., Ismail-Fitry, M., Rozzamri, A., & Mat Yusoff, M. (2020). Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers. Rynnye Lyan Resources.

Chicago Style (17th ed.) Citation

Ismail, A.H, S. Wongsakul, M.R Ismail-Fitry, A. Rozzamri, and M. Mat Yusoff. Physical Properties and Sensory Acceptance of Red Palm Olein-based Low-fat Ice Cream Added with Guar Gum and Xanthan Gum as Stabilizers. Rynnye Lyan Resources, 2020.

MLA (9th ed.) Citation

Ismail, A.H, et al. Physical Properties and Sensory Acceptance of Red Palm Olein-based Low-fat Ice Cream Added with Guar Gum and Xanthan Gum as Stabilizers. Rynnye Lyan Resources, 2020.