APA (7th ed.) Citation

Fetouhi, A., Sujak, A., Bentallah, L., Nawrocka, A., Szymańska-Chargot, M., Tomczyńska-Mleko, M., . . . Zidoune, M. N. Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

Chicago Style (17th ed.) Citation

Fetouhi, Awatif, Agnieszka Sujak, Leila Bentallah, Agnieszka Nawrocka, Monika Szymańska-Chargot, Marta Tomczyńska-Mleko, Agnieszka Wójtowicz, and Mohammed Nasreddine Zidoune. Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

MLA (9th ed.) Citation

Fetouhi, Awatif, et al. Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.