Document Type : Research Paper
(2012). Rheological properties of deep frying batters prepared with different composition. Food Research Journal, 22(1), 51-61.
. "Rheological properties of deep frying batters prepared with different composition". Food Research Journal, 22, 1, 2012, 51-61.
(2012). 'Rheological properties of deep frying batters prepared with different composition', Food Research Journal, 22(1), pp. 51-61.
Rheological properties of deep frying batters prepared with different composition. Food Research Journal, 2012; 22(1): 51-61.
)