Krawęcka, A., Sobota, A., & Sykut-Domańska, E. (2020). Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten. Foods.
Stile di citazione ChicagoKrawęcka, Ada, Aldona Sobota, e Emilia Sykut-Domańska. "Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched With Oat β-Glucans, Xanthan Gum, and Vital Gluten." Foods 2020.
Citazione MLAKrawęcka, Ada, Aldona Sobota, e Emilia Sykut-Domańska. "Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched With Oat β-Glucans, Xanthan Gum, and Vital Gluten." Foods 2020.
Attenzione: Queste citazioni potrebbero non essere precise al 100%.