S., S. N., & Azlan, A. (2014). Trans fatty acids in selected bakery products and its potential dietary exposure. Faculty of Food Science and Technology, Universiti Putra Malaysia.
Chicago Style (17th ed.) CitationS., Siti Nurshahbani, and Azrina Azlan. Trans Fatty Acids in Selected Bakery Products and Its Potential Dietary Exposure. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2014.
MLA (9th ed.) CitationS., Siti Nurshahbani, and Azrina Azlan. Trans Fatty Acids in Selected Bakery Products and Its Potential Dietary Exposure. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2014.
Warning: These citations may not always be 100% accurate.