Soo, Y. N., Tan, C. P., Tan, P. Y., Khalid, N., & Tan, T. B. (2020). Fabrication of oil-in-water emulsions as shelf-stable liquid non-dairy creamers: Effects of homogenization pressure, oil type, and emulsifier concentration. Wiley.
Chicago Style (17th ed.) CitationSoo, Yuen Num, Chin Ping Tan, Phui Yee Tan, Nauman Khalid, and Tai Boon Tan. Fabrication of Oil-in-water Emulsions as Shelf-stable Liquid Non-dairy Creamers: Effects of Homogenization Pressure, Oil Type, and Emulsifier Concentration. Wiley, 2020.
MLA (9th ed.) CitationSoo, Yuen Num, et al. Fabrication of Oil-in-water Emulsions as Shelf-stable Liquid Non-dairy Creamers: Effects of Homogenization Pressure, Oil Type, and Emulsifier Concentration. Wiley, 2020.
Warning: These citations may not always be 100% accurate.