Abdul Manaf, Y. N. (2017). Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties. Consejo Superior de Investigaciones Cientificas.
Chicago Style CitationAbdul Manaf, Yanty Noorzianna. Compatibility of Selected Plant-based Shortening As Lard Substitute: Microstructure, Polymorphic Forms and Textural Properties. Consejo Superior de Investigaciones Cientificas, 2017.
MLA引文Abdul Manaf, Yanty Noorzianna. Compatibility of Selected Plant-based Shortening As Lard Substitute: Microstructure, Polymorphic Forms and Textural Properties. Consejo Superior de Investigaciones Cientificas, 2017.
警告：這些引文格式不一定是100％准確.