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