APA (7th ed.) Citation

Selamat, J., & Arzandeh, S. (2011). Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling. Wiley-Blackwell.

Chicago Style (17th ed.) Citation

Selamat, Jinap, and Sahar Arzandeh. Effect of Initial Aflatoxin Concentration, Heating Time and Roasting Temperature on Aflatoxin Reduction in Contaminated Peanuts and Process Optimisation Using Response Surface Modelling. Wiley-Blackwell, 2011.

MLA (9th ed.) Citation

Selamat, Jinap, and Sahar Arzandeh. Effect of Initial Aflatoxin Concentration, Heating Time and Roasting Temperature on Aflatoxin Reduction in Contaminated Peanuts and Process Optimisation Using Response Surface Modelling. Wiley-Blackwell, 2011.