APA Citation

I., W., & University, M. (2023). Textural, rheological and sensorial properties of mayonnaise fortified with Asian sea bass bio-calcium.

Chicago Style Citation

I., Wijayanti, and Mahidol University. Textural, Rheological and Sensorial Properties of Mayonnaise Fortified With Asian Sea Bass Bio-calcium. 2023.

MLA Citation

I., Wijayanti, and Mahidol University. Textural, Rheological and Sensorial Properties of Mayonnaise Fortified With Asian Sea Bass Bio-calcium. 2023.

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