APA (7th ed.) Citation

Thakaeng, P., Wongsakul, S., & Mat Yusoff, M. (2020). Development of value-added butter through the addition of green tea (Camellia sinensis L.) extract. Faculty of Food Science and Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Thakaeng, Pakathip, Sirirung Wongsakul, and Masni Mat Yusoff. Development of Value-added Butter Through the Addition of Green Tea (Camellia Sinensis L.) Extract. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2020.

MLA (9th ed.) Citation

Thakaeng, Pakathip, et al. Development of Value-added Butter Through the Addition of Green Tea (Camellia Sinensis L.) Extract. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2020.