APA (7th ed.) Citation

Kuek, S. L., Ahmad Tarmizi, A. H., Abd Razak, R. A., Jinap, S., Norliza, S., & Sanny, M. (2020). Contribution of lipid towards acrylamide formation during intermittent frying of French fries. Elsevier.

Chicago Style (17th ed.) Citation

Kuek, Su Lee, Azmil Haizam Ahmad Tarmizi, Raznim Arni Abd Razak, Selamat Jinap, Saparin Norliza, and Maimunah Sanny. Contribution of Lipid Towards Acrylamide Formation During Intermittent Frying of French Fries. Elsevier, 2020.

MLA (9th ed.) Citation

Kuek, Su Lee, et al. Contribution of Lipid Towards Acrylamide Formation During Intermittent Frying of French Fries. Elsevier, 2020.