Houngbédji, M., Madodé, Y., Mestres, C., Akissoé, N., Manful, J., Matignon, B., . . . Hounhouigan, D. J. (2018). The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough. Elsevier.
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Chicago Style (17th ed.) Citation
Houngbédji, M., Y.E Madodé, C. Mestres, N. Akissoé, J. Manful, B. Matignon, J. Grabulos, and Djidjoho J. Hounhouigan. The Quality of Steam-cooked Rice Bread Is Directly Linked with the Level of Starch Gelatinization and the Fluidity of Fermented Dough. Elsevier, 2018.
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MLA (9th ed.) Citation
Houngbédji, M., et al. The Quality of Steam-cooked Rice Bread Is Directly Linked with the Level of Starch Gelatinization and the Fluidity of Fermented Dough. Elsevier, 2018.
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Warning: These citations may not always be 100% accurate.