Artan, M. Y., Ariffin, A. A., Boo, H. C., Karim, R., Che Man, Y., & Chin, N. L. (2010). Changes in the quality characteristics of white bread made using different shortening formulations during storage. IDOSI Publications.
Chicago Style (17th ed.) CitationArtan, Mohamud Yasin, Abdul Azis Ariffin, Huey Chern Boo, Roselina Karim, Yaakob Che Man, and Nyuk Ling Chin. Changes in the Quality Characteristics of White Bread Made Using Different Shortening Formulations During Storage. IDOSI Publications, 2010.
MLA (9th ed.) CitationArtan, Mohamud Yasin, et al. Changes in the Quality Characteristics of White Bread Made Using Different Shortening Formulations During Storage. IDOSI Publications, 2010.
Warning: These citations may not always be 100% accurate.