APA (7th ed.) Citation

Yanty, N. A. M., Marikkar, N., Miskandar, M. S., Bockstaele, F. V., Dewettinck, K., & Nusantoro, B. P. (2017). Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties. Instituto de la Grasa.

Chicago Style (17th ed.) Citation

Yanty, N. A M., Nazrim Marikkar, Mat Sahri Miskandar, F. Van Bockstaele, Koen Dewettinck, and Bangun Prajanto Nusantoro. Compatibility of Selected Plant-based Shortening as Lard Substitute: Microstructure, Polymorphic Forms and Textural Properties. Instituto de la Grasa, 2017.

MLA (8th ed.) Citation

Yanty, N. A M., et al. Compatibility of Selected Plant-based Shortening as Lard Substitute: Microstructure, Polymorphic Forms and Textural Properties. Instituto de la Grasa, 2017.