Ali Abbas, K., Lasekan, O., & Khalil, S. K. (2010). The significance of glass transition temperature in processing of selected fried food products: A review. Canadian Center of Science and Education.
Chicago Style (17th ed.) CitationAli Abbas, Kassim, Ola Lasekan, and Sahar K. Khalil. The Significance of Glass Transition Temperature in Processing of Selected Fried Food Products: A Review. Canadian Center of Science and Education, 2010.
MLA (9th ed.) CitationAli Abbas, Kassim, et al. The Significance of Glass Transition Temperature in Processing of Selected Fried Food Products: A Review. Canadian Center of Science and Education, 2010.
Warning: These citations may not always be 100% accurate.