Artan, M. Y. (2011). Effects of refined, bleached and deodorized palm oil/palm stearin-based shortenings on the quality and staling of white bread.
Chicago Style (17th ed.) CitationArtan, Mohamud Yasin. Effects of Refined, Bleached and Deodorized Palm Oil/palm Stearin-based Shortenings on the Quality and Staling of White Bread. 2011.
MLA (9th ed.) CitationArtan, Mohamud Yasin. Effects of Refined, Bleached and Deodorized Palm Oil/palm Stearin-based Shortenings on the Quality and Staling of White Bread. 2011.
Warning: These citations may not always be 100% accurate.