(2012). Effect of mixing methods on physicochemical properties of batter and quality characteristics of sponge cake. Food Research Journal, 22(3), 249-262.
MLA
. "Effect of mixing methods on physicochemical properties of batter and quality characteristics of sponge cake", Food Research Journal, 22, 3, 2012, 249-262.
HARVARD
(2012). 'Effect of mixing methods on physicochemical properties of batter and quality characteristics of sponge cake', Food Research Journal, 22(3), pp. 249-262.
CHICAGO
, "Effect of mixing methods on physicochemical properties of batter and quality characteristics of sponge cake," Food Research Journal, 22 3 (2012): 249-262,
VANCOUVER
Effect of mixing methods on physicochemical properties of batter and quality characteristics of sponge cake. Food Research Journal, 2012; 22(3): 249-262.
)