Zarringhalami, S., Ganjloo, A., & Mokhtari Nasrabadi, Z. (2020). Optimization xanthan gum, Roselle seed and egg white powders levels based on textural and sensory properties of gluten-free rice bread. J Food Sci Technol.
Chicago Style citaatZarringhalami, Soheila, Ali Ganjloo, en Zohreh Mokhtari Nasrabadi. "Optimization Xanthan Gum, Roselle Seed and Egg White Powders Levels Based On Textural and Sensory Properties of Gluten-free Rice Bread." J Food Sci Technol 2020.
MLA citatieZarringhalami, Soheila, Ali Ganjloo, en Zohreh Mokhtari Nasrabadi. "Optimization Xanthan Gum, Roselle Seed and Egg White Powders Levels Based On Textural and Sensory Properties of Gluten-free Rice Bread." J Food Sci Technol 2020.
Let op: Deze citaties zijn niet altijd 100% accuraat.