Adil Ahmed, Z., Mohammed, N. K., & Meor Hussin, A. S. (2023). Acrylamide content and quality characteristics of French fries influenced by different frying methods. Functional Food Center.
Chicago Style (17th ed.) CitationAdil Ahmed, Zahraa, Nameer Khairullah Mohammed, and Anis Shobirin Meor Hussin. Acrylamide Content and Quality Characteristics of French Fries Influenced by Different Frying Methods. Functional Food Center, 2023.
MLA (9th ed.) CitationAdil Ahmed, Zahraa, et al. Acrylamide Content and Quality Characteristics of French Fries Influenced by Different Frying Methods. Functional Food Center, 2023.
Warning: These citations may not always be 100% accurate.