Koh, S. P. (2011). The use of enzymatically synthesized medium– and long-chain triacylglycerols (MLCT) oil blends in food application. Faculty of Food Science and Technology, Universiti Putra Malaysia.
Chicago Style CitationKoh, Soo Peng. The Use of Enzymatically Synthesized Medium– and Long-chain Triacylglycerols (MLCT) Oil Blends in Food Application. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2011.
MLA CitationKoh, Soo Peng. The Use of Enzymatically Synthesized Medium– and Long-chain Triacylglycerols (MLCT) Oil Blends in Food Application. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2011.
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