APA (7th ed.) Citation

Abd. Rahman, N. R., Marikkar, M. N., Jaswir, I., Ahmad Fadzillah, N., & Miskandar, M. S. (2017). Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality. Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM).

Chicago Style (17th ed.) Citation

Abd. Rahman, Noor Raihana, Mohammed Nazrim Marikkar, Irwandi Jaswir, Nurulhidayah Ahmad Fadzillah, and Mat Sahri Miskandar. Effect of Pink Guava Oil-palm Stearin Blends and Lard on Dough Properties and Cookies Quality. Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM), 2017.

MLA (8th ed.) Citation

Abd. Rahman, Noor Raihana, et al. Effect of Pink Guava Oil-palm Stearin Blends and Lard on Dough Properties and Cookies Quality. Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM), 2017.