Goh, K. M., Wong, Y. H., Abas, F., Lai, O. M., Cheong, L. Z., Wang, Y., . . . Tan, C. P. (2019). Effects of shortening and baking temperature on quality, MCPD ester and glycidyl ester content of conventional baked cake. Elsevier.
Chicago Style (17th ed.) CitationGoh, Kok Ming, Yu Hua Wong, Faridah Abas, Oi Ming Lai, Ling Zhi Cheong, Yong Wang, Yonghua Wang, and Chin Ping Tan. Effects of Shortening and Baking Temperature on Quality, MCPD Ester and Glycidyl Ester Content of Conventional Baked Cake. Elsevier, 2019.
MLA (9th ed.) CitationGoh, Kok Ming, et al. Effects of Shortening and Baking Temperature on Quality, MCPD Ester and Glycidyl Ester Content of Conventional Baked Cake. Elsevier, 2019.
Warning: These citations may not always be 100% accurate.