APA (7th ed.) Citation

Ibadullah, W. Z. W., Hong, A. Y., Nor-Khaizura, M. A. R., Mustapha, N. A., Hanani, Z. A. N., Ismail-Fitry, M. R., & Husin, A. S. M. Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants. ISEKI_Food Association (IFA).

Chicago Style (17th ed.) Citation

Ibadullah, Wan Zunairah Wan, Aw Ying Hong, Mahmud Ab Rashid Nor-Khaizura, Nor Afizah Mustapha, Z. A. Nur Hanani, Mohammad Rashedi Ismail-Fitry, and Anis Shobirin Meor Husin. Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants. ISEKI_Food Association (IFA).

MLA (9th ed.) Citation

Ibadullah, Wan Zunairah Wan, et al. Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants. ISEKI_Food Association (IFA).