Cita APA

Katyal, M., Kaur, A., & Singh, N. (2019). Evaluation of pasting and dough rheological properties of composite flours made from flour varied in gluten strength. J Food Sci Technol.

Chicago Style Citation

Katyal, Mehak, Amritpal Kaur, i Narpinder Singh. "Evaluation of Pasting and Dough Rheological Properties of Composite Flours Made From Flour Varied in Gluten Strength." J Food Sci Technol 2019.

Cita MLA

Katyal, Mehak, Amritpal Kaur, i Narpinder Singh. "Evaluation of Pasting and Dough Rheological Properties of Composite Flours Made From Flour Varied in Gluten Strength." J Food Sci Technol 2019.