APA (7th ed.) Citation

Muhialdin, B. J., Mohammed, N. K., Cheok, H. J., Farouk, A. E., & Meor Hussin, A. S. (2021). Reducing microbial contamination risk and improving physical properties of plant-based mayonnaise produced using chickpea aquafaba. Faculty of Food Science and Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Muhialdin, Belal J., Nameer Khairullah Mohammed, H. J. Cheok, Abd ElAziem Farouk, and Anis Shobirin Meor Hussin. Reducing Microbial Contamination Risk and Improving Physical Properties of Plant-based Mayonnaise Produced Using Chickpea Aquafaba. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2021.

MLA (9th ed.) Citation

Muhialdin, Belal J., et al. Reducing Microbial Contamination Risk and Improving Physical Properties of Plant-based Mayonnaise Produced Using Chickpea Aquafaba. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2021.