Cita APA

Altınel, B., & Ünal, S. S. (2017). The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal. J Food Sci Technol.

Citación estilo Chicago

Altınel, Burak, y S. Sezgin Ünal. "The Effects of Certain Enzymes On the Rheology of Dough and the Quality Characteristics of Bread Prepared From Wheat Meal." J Food Sci Technol 2017.

Cita MLA

Altınel, Burak, y S. Sezgin Ünal. "The Effects of Certain Enzymes On the Rheology of Dough and the Quality Characteristics of Bread Prepared From Wheat Meal." J Food Sci Technol 2017.