APA (7th ed.) Citation

Fauzi, M., Harsono, S. S., & Resmasari, I. L. P. Carboxymethylcellulose and carrageenan as stabilizers in ginger-turmeric ice creams: Physicochemical and sensory properties. Instituto de Tecnologia de Alimentos (ITAL).

Chicago Style (17th ed.) Citation

Fauzi, Mukhammad, Soni Sisbudi Harsono, and Iren Laurensa Prawidya Resmasari. Carboxymethylcellulose and Carrageenan as Stabilizers in Ginger-turmeric Ice Creams: Physicochemical and Sensory Properties. Instituto de Tecnologia de Alimentos (ITAL).

MLA (9th ed.) Citation

Fauzi, Mukhammad, et al. Carboxymethylcellulose and Carrageenan as Stabilizers in Ginger-turmeric Ice Creams: Physicochemical and Sensory Properties. Instituto de Tecnologia de Alimentos (ITAL).