Azman, N. A. S. N. (2020). Effect Of Wax-Based Oleogel As Novel Frying Medium On Oxidative Stability And Anthocyanin Retention Of Purple Sweet Potato Chips. Universiti Sains Malaysia.
Chicago Style (17th ed.) CitationAzman, Noor Amira Syamimi Noor. Effect Of Wax-Based Oleogel As Novel Frying Medium On Oxidative Stability And Anthocyanin Retention Of Purple Sweet Potato Chips. Universiti Sains Malaysia, 2020.
MLA (9th ed.) CitationAzman, Noor Amira Syamimi Noor. Effect Of Wax-Based Oleogel As Novel Frying Medium On Oxidative Stability And Anthocyanin Retention Of Purple Sweet Potato Chips. Universiti Sains Malaysia, 2020.
Warning: These citations may not always be 100% accurate.