Mohamed, S., & Hussein, R. (1994). Effect of low temperature blanching, cysteine-HCI, N-acetyl-L-cysteine, Na metabisulphite and drying temperatures on the firmness and nutrient content of dried carrots. Wiley.
Chicago Style (17th ed.) CitationMohamed, Suhaila, and Rosli Hussein. Effect of Low Temperature Blanching, Cysteine-HCI, N-acetyl-L-cysteine, Na Metabisulphite and Drying Temperatures on the Firmness and Nutrient Content of Dried Carrots. Wiley, 1994.
MLA (9th ed.) CitationMohamed, Suhaila, and Rosli Hussein. Effect of Low Temperature Blanching, Cysteine-HCI, N-acetyl-L-cysteine, Na Metabisulphite and Drying Temperatures on the Firmness and Nutrient Content of Dried Carrots. Wiley, 1994.
Warning: These citations may not always be 100% accurate.