APA (7th ed.) Citation

Vengu, S., Ravandran, H. P., Gannasin, S. P., & Muhammad, K. (2020). Effect of hydrocolloid addition on batter properties and quality of deep-fried banana (Musa spp.) fritters. Emerald.

Chicago Style (17th ed.) Citation

Vengu, Sharmila, Haswini Paniker Ravandran, Sri Puvanesvari Gannasin, and Kharidah Muhammad. Effect of Hydrocolloid Addition on Batter Properties and Quality of Deep-fried Banana (Musa Spp.) Fritters. Emerald, 2020.

MLA (9th ed.) Citation

Vengu, Sharmila, et al. Effect of Hydrocolloid Addition on Batter Properties and Quality of Deep-fried Banana (Musa Spp.) Fritters. Emerald, 2020.