APA (7th ed.) Citation

Abdullah, N., Nyuk, L. C., Yusof, Y. A., & A. Talib, R. (2018). Modeling the rheological behavior of thermosonic extracted guava, pomelo, and soursop juice concentrates at different concentration and temperature using a new combination model. Institute of Food Science & Technology.

Chicago Style (17th ed.) Citation

Abdullah, Norazlin, L. Chin Nyuk, Yus A. Yusof, and Rosnita A. Talib. Modeling the Rheological Behavior of Thermosonic Extracted Guava, Pomelo, and Soursop Juice Concentrates at Different Concentration and Temperature Using a New Combination Model. Institute of Food Science & Technology, 2018.

MLA (9th ed.) Citation

Abdullah, Norazlin, et al. Modeling the Rheological Behavior of Thermosonic Extracted Guava, Pomelo, and Soursop Juice Concentrates at Different Concentration and Temperature Using a New Combination Model. Institute of Food Science & Technology, 2018.