APA (7th ed.) Citation

Mohammed, A. S., M.W., M., Mohd Ghazali, H., & Karim, R. (2010). Sensory and physicochemical qualities of palm olein and sesame seed oil blends during frying of banana chips. Canadian Center of Science and Education.

Chicago Style (17th ed.) Citation

Mohammed, Abdulkarim Sabo, Myat M.W., Hasanah Mohd Ghazali, and Roselina Karim. Sensory and Physicochemical Qualities of Palm Olein and Sesame Seed Oil Blends During Frying of Banana Chips. Canadian Center of Science and Education, 2010.

MLA (9th ed.) Citation

Mohammed, Abdulkarim Sabo, et al. Sensory and Physicochemical Qualities of Palm Olein and Sesame Seed Oil Blends During Frying of Banana Chips. Canadian Center of Science and Education, 2010.