APA Citation

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.

Citação norma Chicago

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

MLA Citation

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

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