APA (7th ed.) Citation

Lim, P. K., Selamat, J., Sanny, M., Tan, C. P., & Khatib, A. (2014). The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips. Institute of Food Technologists.

Chicago Style (17th ed.) Citation

Lim, Pek Kui, Jinap Selamat, Maimunah Sanny, Chin Ping Tan, and Alfi Khatib. The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea Batatas L. Lam) Chips. Institute of Food Technologists, 2014.

MLA (9th ed.) Citation

Lim, Pek Kui, et al. The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea Batatas L. Lam) Chips. Institute of Food Technologists, 2014.