(2015). Comparison of quality and staling of bread baked in convention, microwave and convection- microwave combination ovens. Food Research Journal, 25(3), 467-477.
MLA
. "Comparison of quality and staling of bread baked in convention, microwave and convection- microwave combination ovens", Food Research Journal, 25, 3, 2015, 467-477.
HARVARD
(2015). 'Comparison of quality and staling of bread baked in convention, microwave and convection- microwave combination ovens', Food Research Journal, 25(3), pp. 467-477.
CHICAGO
, "Comparison of quality and staling of bread baked in convention, microwave and convection- microwave combination ovens," Food Research Journal, 25 3 (2015): 467-477,
VANCOUVER
Comparison of quality and staling of bread baked in convention, microwave and convection- microwave combination ovens. Food Research Journal, 2015; 25(3): 467-477.
)