El-Sayed, A. A., Samy M. Abu El-Maaty, P., & Magdy M. Abdelhady, P. (2023, July). Acrylamide reduction in potato chips as functional food product via application of enzymes, baker's yeast, and green tea powder. Scientific African.
Chicago Style (17th ed.) CitationEl-Sayed, Amr A., Professor Samy M. Abu El-Maaty, and Professor Magdy M. Abdelhady. "Acrylamide Reduction in Potato Chips as Functional Food Product via Application of Enzymes, Baker's Yeast, and Green Tea Powder." Scientific African Jul. 2023.
MLA (9th ed.) CitationEl-Sayed, Amr A., et al. "Acrylamide Reduction in Potato Chips as Functional Food Product via Application of Enzymes, Baker's Yeast, and Green Tea Powder." Scientific African, Jul. 2023.
Warning: These citations may not always be 100% accurate.