Instant properties of ingredients used for point of consumption production of high-moisture food structures selectively fortified with protein and dietary fibre

MLA

Kaisa Poutanen, et al. “Instant Properties of Ingredients Used for Point of Consumption Production of High-Moisture Food Structures Selectively Fortified with Protein and Dietary Fibre.” Journal of Food Engineering, vol. 263, Dec. 2019, pp. 204–12. EBSCOhost, https://doi.org/10.1016/j.jfoodeng.2019.06.020.

APA

Kaisa Poutanen, Hairan Ma, Nesli Sozer, Emilia Nordlund, & Alex Calton. (2019). Instant properties of ingredients used for point of consumption production of high-moisture food structures selectively fortified with protein and dietary fibre. Journal of Food Engineering, 263, 204–212. https://doi.org/10.1016/j.jfoodeng.2019.06.020

Chicago

Kaisa Poutanen, Hairan Ma, Nesli Sozer, Emilia Nordlund, and Alex Calton. 2019. “Instant Properties of Ingredients Used for Point of Consumption Production of High-Moisture Food Structures Selectively Fortified with Protein and Dietary Fibre.” Journal of Food Engineering 263 (December): 204–12. doi:10.1016/j.jfoodeng.2019.06.020.