APA Citation

Abdel-Haleem, A. M. H., & Awad, R. A. (2015). Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan. J Food Sci Technol.

Citação norma Chicago

Abdel-Haleem, Amal M. H., and R. A. Awad. "Some Quality Attributes of Low Fat Ice Cream Substituted With Hulless Barley Flour and Barley ß-glucan." J Food Sci Technol 2015.

MLA Citation

Abdel-Haleem, Amal M. H., and R. A. Awad. "Some Quality Attributes of Low Fat Ice Cream Substituted With Hulless Barley Flour and Barley ß-glucan." J Food Sci Technol 2015.

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