Effect of emulsifier diacetyl tartaric acid ester of mono- and diglycerides (DATEM) and enzyme transglutaminase on quality characteristics of rice bran croissants

MLA

Wan Ibadullah, Wan Zunairah, et al. Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants. 2021. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsoai&AN=edsoai.on1370318024&authtype=sso&custid=ns315887.

APA

Wan Ibadullah, W. Z., Aw, Y. H., Mahmud, A. R. N. K., Mustapha, N. A., Zainal Abedin, N. H., Ismail-Fitry, M. R., & Meor Hussin, A. S. (2021). Effect of emulsifier diacetyl tartaric acid ester of mono- and diglycerides (DATEM) and enzyme transglutaminase on quality characteristics of rice bran croissants.

Chicago

Wan Ibadullah, Wan Zunairah, Ying Hong Aw, Ab Rashid, Nor Khaizura Mahmud, Nor Afizah Mustapha, Nur Hanani Zainal Abedin, Mohammad Rashedi Ismail-Fitry, and Anis Shobirin Meor Hussin. 2021. “Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants.” http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsoai&AN=edsoai.on1370318024&authtype=sso&custid=ns315887.