Kaur, M., Sandhu, K. S., & Kaur, J. (2011). Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust bean gum in comparison to Rice and Potato flour. Springer-Verlag.
Citação norma ChicagoKaur, Maninder, Kawaljit Singh Sandhu, and Jasmeen Kaur. Pasting Properties of Tamarind (Tamarindus Indica) Kernel Powder in the Presence of Xanthan, Carboxymethylcellulose and Locust Bean Gum in Comparison to Rice and Potato Flour. Springer-Verlag, 2011.
MLA CitationKaur, Maninder, Kawaljit Singh Sandhu, and Jasmeen Kaur. Pasting Properties of Tamarind (Tamarindus Indica) Kernel Powder in the Presence of Xanthan, Carboxymethylcellulose and Locust Bean Gum in Comparison to Rice and Potato Flour. Springer-Verlag, 2011.