Ammar Al-Farga, Siddeeg Azhari, Aqlan Faisal M., Howladar Saad M., Refai Mohammed Y., Afifi Mohamed, . . . Baeshen Mohammed. (2020). Shelf life extension of wheat bread by alhydwan flour and Carboxymethylcellulose and improvement of their quality characteristics, dough rheological and microstructure.
Chicago Style (17th ed.) CitationAmmar Al-Farga, et al. Shelf Life Extension of Wheat Bread by Alhydwan Flour and Carboxymethylcellulose and Improvement of Their Quality Characteristics, Dough Rheological and Microstructure. 2020.
MLA idézésAmmar Al-Farga, et al. Shelf Life Extension of Wheat Bread by Alhydwan Flour and Carboxymethylcellulose and Improvement of Their Quality Characteristics, Dough Rheological and Microstructure. 2020.
Figyelem: ezek az hivatkozások nem 100%-ban pontosak..