(2014). Effect of sourdough and chemical acidification on electrophoretic pattern of polymeric proteins of wheat gluten. Food Research Journal, 24(3), 453-462.
MLA
. "Effect of sourdough and chemical acidification on electrophoretic pattern of polymeric proteins of wheat gluten". Food Research Journal, 24, 3, 2014, 453-462.
HARVARD
(2014). 'Effect of sourdough and chemical acidification on electrophoretic pattern of polymeric proteins of wheat gluten', Food Research Journal, 24(3), pp. 453-462.
VANCOUVER
Effect of sourdough and chemical acidification on electrophoretic pattern of polymeric proteins of wheat gluten. Food Research Journal, 2014; 24(3): 453-462.
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