Chong, S. C., & Swee, Y. Y. (1997). Effect of fish protein, salt, sugar, and monosodium glutamate on the gelatinization of starch in fish-starch mixtures. Food and Nutrition Press Inc.
Chicago Style (17th ed.) CitationChong, Seng Cheow, and Yean Yu Swee. Effect of Fish Protein, Salt, Sugar, and Monosodium Glutamate on the Gelatinization of Starch in Fish-starch Mixtures. Food and Nutrition Press Inc, 1997.
MLA (9th ed.) CitationChong, Seng Cheow, and Yean Yu Swee. Effect of Fish Protein, Salt, Sugar, and Monosodium Glutamate on the Gelatinization of Starch in Fish-starch Mixtures. Food and Nutrition Press Inc, 1997.
Warning: These citations may not always be 100% accurate.