(2010). Effect of "Sponge-and-Dough" and "Straight" Dough Preparation Methods on Dough Properties and the Quality of Pan Bread. Food Research Journal, 20(2), 99-111.
MLA
. "Effect of "Sponge-and-Dough" and "Straight" Dough Preparation Methods on Dough Properties and the Quality of Pan Bread", Food Research Journal, 20, 2, 2010, 99-111.
HARVARD
(2010). 'Effect of "Sponge-and-Dough" and "Straight" Dough Preparation Methods on Dough Properties and the Quality of Pan Bread', Food Research Journal, 20(2), pp. 99-111.
CHICAGO
, "Effect of "Sponge-and-Dough" and "Straight" Dough Preparation Methods on Dough Properties and the Quality of Pan Bread," Food Research Journal, 20 2 (2010): 99-111,
VANCOUVER
Effect of "Sponge-and-Dough" and "Straight" Dough Preparation Methods on Dough Properties and the Quality of Pan Bread. Food Research Journal, 2010; 20(2): 99-111.
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