Mohammed, A. S. (2010). Sensory and physicochemical qualities of palm olein and sesame seed oil blends during frying of banana chips. Canadian Center of Science and Education.
Chicago Style CitationMohammed, Abdulkarim Sabo. Sensory and Physicochemical Qualities of Palm Olein and Sesame Seed Oil Blends During Frying of Banana Chips. Canadian Center of Science and Education, 2010.
MLA CitationMohammed, Abdulkarim Sabo. Sensory and Physicochemical Qualities of Palm Olein and Sesame Seed Oil Blends During Frying of Banana Chips. Canadian Center of Science and Education, 2010.
Warning: These citations may not always be 100% accurate.