APA (7th ed.) Citation

Tan, H. W. (2009). Rheology and stability of olive oil cream emulsion stabilized by sucrose fatty acid esters nonionic surfactants.

Chicago Style (17th ed.) Citation

Tan, Hsiao Wei. Rheology and Stability of Olive Oil Cream Emulsion Stabilized by Sucrose Fatty Acid Esters Nonionic Surfactants. 2009.

MLA (8th ed.) Citation

Tan, Hsiao Wei. Rheology and Stability of Olive Oil Cream Emulsion Stabilized by Sucrose Fatty Acid Esters Nonionic Surfactants. 2009.

Warning: These citations may not always be 100% accurate.