(2016). Effect of gum arabic and soybean soluble polysaccharide as coating agents on oil uptake and texture of French fries using Response Surface Methodology. Food Research Journal, 25(4), 623-638.
MLA
. "Effect of gum arabic and soybean soluble polysaccharide as coating agents on oil uptake and texture of French fries using Response Surface Methodology". Food Research Journal, 25, 4, 2016, 623-638.
HARVARD
(2016). 'Effect of gum arabic and soybean soluble polysaccharide as coating agents on oil uptake and texture of French fries using Response Surface Methodology', Food Research Journal, 25(4), pp. 623-638.
VANCOUVER
Effect of gum arabic and soybean soluble polysaccharide as coating agents on oil uptake and texture of French fries using Response Surface Methodology. Food Research Journal, 2016; 25(4): 623-638.
)