Effect of inulin on rheological and thermal properties of gluten-free dough

MLA

Juszczak, Lesław, et al. “Effect of Inulin on Rheological and Thermal Properties of Gluten-Free Dough.” Carbohydrate Polymers, vol. 90, no. 1, Sept. 2012, pp. 353–60. EBSCOhost, https://doi.org/10.1016/j.carbpol.2012.04.071.

APA

Juszczak, L., Witczak, T., Ziobro, R., Korus, J., Cieślik, E., & Witczak, M. (2012). Effect of inulin on rheological and thermal properties of gluten-free dough. Carbohydrate Polymers, 90(1), 353–360. https://doi.org/10.1016/j.carbpol.2012.04.071

Chicago

Juszczak, Lesław, Teresa Witczak, Rafał Ziobro, Jarosław Korus, Ewa Cieślik, and Mariusz Witczak. 2012. “Effect of Inulin on Rheological and Thermal Properties of Gluten-Free Dough.” Carbohydrate Polymers 90 (1): 353–60. doi:10.1016/j.carbpol.2012.04.071.