Mohamed, S., Abd Hamid, N., & Abdul Hamid, M. (1998). Food components affecting the oil absorption and crispness of fried batter. Society of Chemical Industry.
Chicago Style (17th ed.) CitationMohamed, Suhaila, Norhashimah Abd Hamid, and Mansoor Abdul Hamid. Food Components Affecting the Oil Absorption and Crispness of Fried Batter. Society of Chemical Industry, 1998.
MLA (9th ed.) CitationMohamed, Suhaila, et al. Food Components Affecting the Oil Absorption and Crispness of Fried Batter. Society of Chemical Industry, 1998.
Warning: These citations may not always be 100% accurate.