APA (7th ed.) Citation

Saharudin, S. H., Ahmad, Z., & Basri, M. (2016). Role of xanthan gum on physicochemical and rheological properties of rice bran oil emulsion. Faculty of Food Science and Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Saharudin, Siti Hajar, Zalinah Ahmad, and Mahiran Basri. Role of Xanthan Gum on Physicochemical and Rheological Properties of Rice Bran Oil Emulsion. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2016.

MLA (9th ed.) Citation

Saharudin, Siti Hajar, et al. Role of Xanthan Gum on Physicochemical and Rheological Properties of Rice Bran Oil Emulsion. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2016.