Stathopoulos, C. E., Tsiami, A. A., Dobraszczyk, B. J., & Schofield, J. D. Effect of addition of protein fractions extracted from flours of different baking quality on gluten rheology.
Chicago Style (17th ed.) CitationStathopoulos, Costas E., Amalia A. Tsiami, Bogdan J. Dobraszczyk, and J. David Schofield. Effect of Addition of Protein Fractions Extracted from Flours of Different Baking Quality on Gluten Rheology.
MLA (9th ed.) CitationStathopoulos, Costas E., et al. Effect of Addition of Protein Fractions Extracted from Flours of Different Baking Quality on Gluten Rheology.
Warning: These citations may not always be 100% accurate.
