Characteristics of bread and buns made with lard and vegetable oils of different iodine values

MLA

Basil S. Kamel. “Characteristics of Bread and Buns Made with Lard and Vegetable Oils of Different Iodine Values.” Journal of the American Oil Chemists Society, vol. 69, Aug. 1992, pp. 794–96. EBSCOhost, https://doi.org/10.1007/bf02635917.

APA

Basil S. Kamel. (1992). Characteristics of bread and buns made with lard and vegetable oils of different iodine values. Journal of the American Oil Chemists Society, 69, 794–796. https://doi.org/10.1007/bf02635917

Chicago

Basil S. Kamel. 1992. “Characteristics of Bread and Buns Made with Lard and Vegetable Oils of Different Iodine Values.” Journal of the American Oil Chemists Society 69 (August): 794–96. doi:10.1007/bf02635917.