Che In, F. (2018). The physicochemical properties of cholesterol reduced egg yolk powder produced by removal of P-cyclodextrin inclusion complex and its application in mayonnaise / Fauziah Che In.
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)Che In, Fauziah. The Physicochemical Properties of Cholesterol Reduced Egg Yolk Powder Produced by Removal of P-cyclodextrin Inclusion Complex and Its Application in Mayonnaise / Fauziah Che In. 2018.
توثيق جمعية اللغة المعاصرة MLA (الطبعة الثامنة)Che In, Fauziah. The Physicochemical Properties of Cholesterol Reduced Egg Yolk Powder Produced by Removal of P-cyclodextrin Inclusion Complex and Its Application in Mayonnaise / Fauziah Che In. 2018.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.