APA (7th ed.) Citation

Abd. Rahman, N. R., Marikkar, M. N., Jaswir, I., Ahmad Fadzlillah, N., & Miskandar, M. S. (2017). Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard. Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM).

Chicago Style (17th ed.) Citation

Abd. Rahman, Noor Raihana, Mohammed Nazrim Marikkar, Irwandi Jaswir, Nurrulhidayah Ahmad Fadzlillah, and Mat Sahri Miskandar. Comparison of Composition, Thermal Behaviour and Polymorphism of Pink Guava (Psidium Guajava) Seed Oil-palm Stearin Blends and Lard. Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM), 2017.

MLA (8th ed.) Citation

Abd. Rahman, Noor Raihana, et al. Comparison of Composition, Thermal Behaviour and Polymorphism of Pink Guava (Psidium Guajava) Seed Oil-palm Stearin Blends and Lard. Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM), 2017.