Wan Ibadullah, W. Z. (2021). 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.
Chicago Style CitationWan Ibadullah, Wan Zunairah. 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, 2021.
MLA CitationWan Ibadullah, Wan Zunairah. 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, 2021.
Warning: These citations may not always be 100% accurate.