APA Citatie

Sudha, M. L., & Leelavathi, K. (2011). Effect of blends of dehydrated green pea flour and amaranth seed flour on the rheological, microstructure and pasta making quality. Springer-Verlag.

Chicago Style citaat

Sudha, M. L., en K. Leelavathi. Effect of Blends of Dehydrated Green Pea Flour and Amaranth Seed Flour On the Rheological, Microstructure and Pasta Making Quality. Springer-Verlag, 2011.

MLA citatie

Sudha, M. L., en K. Leelavathi. Effect of Blends of Dehydrated Green Pea Flour and Amaranth Seed Flour On the Rheological, Microstructure and Pasta Making Quality. Springer-Verlag, 2011.

Let op: Deze citaties zijn niet altijd 100% accuraat.