APA (7th ed.) Citation

Singhal, R., Pandit, A., Joshi, J., Patel, S., Danao, S., Shinde, Y., . . . Tarade, K. (2012). Development of efficient designs of cooking systems. III. Kinetics of cooking and quality of cooked food, including nutrients, anti-nutrients, taste, and flavor.

Chicago Style (17th ed.) Citation

Singhal, R., A. Pandit, J. Joshi, S. Patel, S. Danao, Yogesh Shinde, A. Gudekar, N. Bineesh, and K. Tarade. Development of Efficient Designs of Cooking Systems. III. Kinetics of Cooking and Quality of Cooked Food, Including Nutrients, Anti-nutrients, Taste, and Flavor. 2012.

MLA (9th ed.) Citation

Singhal, R., et al. Development of Efficient Designs of Cooking Systems. III. Kinetics of Cooking and Quality of Cooked Food, Including Nutrients, Anti-nutrients, Taste, and Flavor. 2012.