Moreira, R., Chenlo, F., Arufe, S., & Rubinos, S. N. (2015). Physicochemical characterization of white, yellow and purple maize flours and rheological characterization of their doughs. J Food Sci Technol.
Chicago-tyylinen lähdeviittausMoreira, R., F. Chenlo, S. Arufe, ja S. N. Rubinos. "Physicochemical Characterization of White, Yellow and Purple Maize Flours and Rheological Characterization of Their Doughs." J Food Sci Technol 2015.
MLA-viiteMoreira, R., F. Chenlo, S. Arufe, ja S. N. Rubinos. "Physicochemical Characterization of White, Yellow and Purple Maize Flours and Rheological Characterization of Their Doughs." J Food Sci Technol 2015.
Varoitus: Nämä viitteet eivät aina ole täysin luotettavia.