Comparative analysis of biochemical composition of fried coconut chips: influence of thickness and oil type on nutritional attributes.

MLA

Pandiselvam, R., et al. “Comparative Analysis of Biochemical Composition of Fried Coconut Chips: Influence of Thickness and Oil Type on Nutritional Attributes.” Journal of Food Measurement & Characterization, vol. 18, no. 12, Dec. 2024, pp. 10102–08. EBSCOhost, https://doi.org/10.1007/s11694-024-02945-5.

APA

Pandiselvam, R., Krishnan, R., Manikantan, M. R., Jacob, A., Ramesh, S. V., & Beegum, S. (2024). Comparative analysis of biochemical composition of fried coconut chips: influence of thickness and oil type on nutritional attributes. Journal of Food Measurement & Characterization, 18(12), 10102–10108. https://doi.org/10.1007/s11694-024-02945-5

Chicago

Pandiselvam, R., Rupa Krishnan, M. R. Manikantan, Anjitha Jacob, S. V. Ramesh, and Shameena Beegum. 2024. “Comparative Analysis of Biochemical Composition of Fried Coconut Chips: Influence of Thickness and Oil Type on Nutritional Attributes.” Journal of Food Measurement & Characterization 18 (12): 10102–8. doi:10.1007/s11694-024-02945-5.