Mohamad Alwi, S. M. (2018). Enzymatic interesterification, fractional crystallisation and its physicochemical properties of palm-based cocoa butter equivalent with high palmitoyl-oleoyl-stereoyl level.
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)Mohamad Alwi, Siti Maslina. Enzymatic Interesterification, Fractional Crystallisation and Its Physicochemical Properties of Palm-based Cocoa Butter Equivalent with High Palmitoyl-oleoyl-stereoyl Level. 2018.
توثيق جمعية اللغة المعاصرة MLA (الطبعة الثامنة)Mohamad Alwi, Siti Maslina. Enzymatic Interesterification, Fractional Crystallisation and Its Physicochemical Properties of Palm-based Cocoa Butter Equivalent with High Palmitoyl-oleoyl-stereoyl Level. 2018.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.