Kong, F. Et Al. 2013. Effect of boiling, roasting and frying on disintegration of peanuts in simulated gastric environment. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.50, no.1 , 32-38.

Kong, F., Oztop, M. H., SINGH, R. P., & MCCARTHY, M. J., (2013). Effect of boiling, roasting and frying on disintegration of peanuts in simulated gastric environment. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.50, no.1, 32-38.

Kong, Fanbin Et Al. "Effect of boiling, roasting and frying on disintegration of peanuts in simulated gastric environment," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.50, no.1, 32-38, 2013

Kong, Fanbin Et Al. "Effect of boiling, roasting and frying on disintegration of peanuts in simulated gastric environment." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.50, no.1, pp.32-38, 2013

Kong, F. Et Al. (2013) . "Effect of boiling, roasting and frying on disintegration of peanuts in simulated gastric environment." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.50, no.1, pp.32-38.

@article{article, author={Fanbin Kong Et Al. }, title={Effect of boiling, roasting and frying on disintegration of peanuts in simulated gastric environment}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2013, pages={32-38} }