(2011). Effect of microbial transglutaminase on dough rheological properties of wheat flour supplemented with hull-less barley flour. Food Research Journal, 21(3), 269-280.
MLA
. "Effect of microbial transglutaminase on dough rheological properties of wheat flour supplemented with hull-less barley flour", Food Research Journal, 21, 3, 2011, 269-280.
HARVARD
(2011). 'Effect of microbial transglutaminase on dough rheological properties of wheat flour supplemented with hull-less barley flour', Food Research Journal, 21(3), pp. 269-280.
CHICAGO
, "Effect of microbial transglutaminase on dough rheological properties of wheat flour supplemented with hull-less barley flour," Food Research Journal, 21 3 (2011): 269-280,
VANCOUVER
Effect of microbial transglutaminase on dough rheological properties of wheat flour supplemented with hull-less barley flour. Food Research Journal, 2011; 21(3): 269-280.
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