(2013). Effects of shortening replacement with Nutrim oat bran on pH, specific volume, hardness and sensory properties of shortened cake. Food Research Journal, 23(1), 97-106.
MLA
. "Effects of shortening replacement with Nutrim oat bran on pH, specific volume, hardness and sensory properties of shortened cake", Food Research Journal, 23, 1, 2013, 97-106.
HARVARD
(2013). 'Effects of shortening replacement with Nutrim oat bran on pH, specific volume, hardness and sensory properties of shortened cake', Food Research Journal, 23(1), pp. 97-106.
CHICAGO
, "Effects of shortening replacement with Nutrim oat bran on pH, specific volume, hardness and sensory properties of shortened cake," Food Research Journal, 23 1 (2013): 97-106,
VANCOUVER
Effects of shortening replacement with Nutrim oat bran on pH, specific volume, hardness and sensory properties of shortened cake. Food Research Journal, 2013; 23(1): 97-106.
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