(2012). Effect of sucrose replacement with polyols and aspartame on the characteristics of sponge cake. Food Research Journal, 21(2), 155-165.
. "Effect of sucrose replacement with polyols and aspartame on the characteristics of sponge cake", Food Research Journal, 21, 2, 2012, 155-165.
(2012). 'Effect of sucrose replacement with polyols and aspartame on the characteristics of sponge cake', Food Research Journal, 21(2), pp. 155-165.
, "Effect of sucrose replacement with polyols and aspartame on the characteristics of sponge cake," Food Research Journal, 21 2 (2012): 155-165,
Effect of sucrose replacement with polyols and aspartame on the characteristics of sponge cake. Food Research Journal, 2012; 21(2): 155-165.
)