Thakur, S., Singh, N., & Kaur, A. (2017). Characteristics of normal and waxy corn: Physicochemical, protein secondary structure, dough rheology and chapatti making properties. J Food Sci Technol.
Citación estilo ChicagoThakur, Sheetal, Narpinder Singh, and Amritpal Kaur. "Characteristics of Normal and Waxy Corn: Physicochemical, Protein Secondary Structure, Dough Rheology and Chapatti Making Properties." J Food Sci Technol 2017.
Cita MLAThakur, Sheetal, Narpinder Singh, and Amritpal Kaur. "Characteristics of Normal and Waxy Corn: Physicochemical, Protein Secondary Structure, Dough Rheology and Chapatti Making Properties." J Food Sci Technol 2017.
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