Akanda, M. J. H., M.R., N., F.S., A., Shaarani, S., Mamat, H., Lee, J. S., . . . Sarker, M. Z. I. (2020). Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products. Taylor and Francis.
Chicago Style (17th ed.) CitationAkanda, Md. Jahurul Haque, et al. Hard Fats Improve the Physicochemical and Thermal Properties of Seed Fats for Applications in Confectionery Products. Taylor and Francis, 2020.
MLA (9th ed.) CitationAkanda, Md. Jahurul Haque, et al. Hard Fats Improve the Physicochemical and Thermal Properties of Seed Fats for Applications in Confectionery Products. Taylor and Francis, 2020.
Warning: These citations may not always be 100% accurate.