APA (7th ed.) Citation

Abdul Kadir, N. S., Khor, Y. P., Lee, Y. J., Lan, D., Qi, S., Wang, Y., & Tan, C. P. (2022). Formation of 3-MCPD and glycidyl esters in biscuits produced using soybean oil-based diacylglycerol stearin-shortening blends: Impacts of different baking temperatures and blending ratios. Elsevier.

Chicago Style (17th ed.) Citation

Abdul Kadir, Nur Shafika, Yih Phing Khor, Yi Jane Lee, Dongming Lan, Suijian Qi, Yonghua Wang, and Chin Ping Tan. Formation of 3-MCPD and Glycidyl Esters in Biscuits Produced Using Soybean Oil-based Diacylglycerol Stearin-shortening Blends: Impacts of Different Baking Temperatures and Blending Ratios. Elsevier, 2022.

MLA (9th ed.) Citation

Abdul Kadir, Nur Shafika, et al. Formation of 3-MCPD and Glycidyl Esters in Biscuits Produced Using Soybean Oil-based Diacylglycerol Stearin-shortening Blends: Impacts of Different Baking Temperatures and Blending Ratios. Elsevier, 2022.