APA (7th ed.) Citation

Yanty, N., Marikkar, M. N., & Shuhaimi, M. (2013). Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter. Instituto de la Grasa.

Chicago Style (17th ed.) Citation

Yanty, N.A.M, Mohammed Nazrim Marikkar, and M. Shuhaimi. Effect of Fractional Crystallization on Composition and Thermal Properties of Engkabang (shorea Macrophylla) Seed Fat and Cocoa Butter. Instituto de la Grasa, 2013.

MLA (8th ed.) Citation

Yanty, N.A.M, et al. Effect of Fractional Crystallization on Composition and Thermal Properties of Engkabang (shorea Macrophylla) Seed Fat and Cocoa Butter. Instituto de la Grasa, 2013.