APA (7th ed.) Citation

Yusof, N., Jaswir, I., Jamal, P., & Jami, M. S. (2018). Texture Profile Analysis (TPA) of the jelly dessert prepared from Halal gelatin extracted using High Pressure Processing (HPP). International Institute for Halal research and Training (INHART), IIUM.

Chicago Style (17th ed.) Citation

Yusof, Nurlina, Irwandi Jaswir, Parveen Jamal, and Mohammed Saedi Jami. Texture Profile Analysis (TPA) of the Jelly Dessert Prepared from Halal Gelatin Extracted Using High Pressure Processing (HPP). International Institute for Halal research and Training (INHART), IIUM, 2018.

MLA (8th ed.) Citation

Yusof, Nurlina, et al. Texture Profile Analysis (TPA) of the Jelly Dessert Prepared from Halal Gelatin Extracted Using High Pressure Processing (HPP). International Institute for Halal research and Training (INHART), IIUM, 2018.