Akanda, M. J. H., M.R., N., F.S, A., Md Shaaran, S., Mamat, H., Lee, J. S., . . . Sarker, M. Z. I. (2019). Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products. Taylor and Francis Inc.
Chicago Style (17th ed.) CitationAkanda, Md Jahurul Haque, et al. Hard Fats Improve the Physicochemical and Thermal Properties of Seed Fats for Applications in Confectionery Products. Taylor and Francis Inc, 2019.
MLA (8th ed.) CitationAkanda, Md Jahurul Haque, et al. Hard Fats Improve the Physicochemical and Thermal Properties of Seed Fats for Applications in Confectionery Products. Taylor and Francis Inc, 2019.
Warning: These citations may not always be 100% accurate.