APA (7th ed.) Citation

Lim, P. K., Jinap, S., Tan, C. P., & Khatib, A. (2014). The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips. Association of Food Scientists & Technologists.

Chicago Style (17th ed.) Citation

Lim, P. K., Selamat Jinap, Chee Pin Tan, and Alfi Khatib. The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea Batatas L. Lam) Chips. Association of Food Scientists & Technologists, 2014.

MLA (8th ed.) Citation

Lim, P. K., et al. The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea Batatas L. Lam) Chips. Association of Food Scientists & Technologists, 2014.