Rafiq, A., Sharma, S., & Singh, B. (2018). Effect of pregelatination on rheology, cooking and antioxidant activity of pasta. J Food Sci Technol.
استشهاد بنمط شيكاغوRafiq, Aasima, Savita Sharma, و Baljit Singh. "Effect of Pregelatination On Rheology, Cooking and Antioxidant Activity of Pasta." J Food Sci Technol 2018.
MLA استشهادRafiq, Aasima, Savita Sharma, و Baljit Singh. "Effect of Pregelatination On Rheology, Cooking and Antioxidant Activity of Pasta." J Food Sci Technol 2018.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.