Bharath Kumar, S., & Prabhasankar, P. (2013). A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient. J Food Sci Technol.
Chicago Style aipamenaBharath Kumar, S., and P. Prabhasankar. "A Study On Noodle Dough Rheology and Product Quality Characteristics of Fresh and Dried Noodles As Influenced By Low Glycemic Index Ingredient." J Food Sci Technol 2013.
MLA aipamenaBharath Kumar, S., and P. Prabhasankar. "A Study On Noodle Dough Rheology and Product Quality Characteristics of Fresh and Dried Noodles As Influenced By Low Glycemic Index Ingredient." J Food Sci Technol 2013.
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