Dufour, D., Rolland Sabaté, A., Cordoba, H. A. M., Melendez, J. L. L., Moreno Alzate, J. L., Pizzaro, M., . . . Ceballos, G. (2022). Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development. Royal Society of Chemistry.
Successfully copied to clipboard
Copying to clipboard failed
Chicago Style (17th ed.) Citation
Dufour, Dominique, et al. Native and Fermented Waxy Cassava Starch as a Novel Gluten-free and Clean Label Ingredient for Baking and Expanded Product Development. Royal Society of Chemistry, 2022.
Successfully copied to clipboard
Copying to clipboard failed
MLA (9th ed.) Citation
Dufour, Dominique, et al. Native and Fermented Waxy Cassava Starch as a Novel Gluten-free and Clean Label Ingredient for Baking and Expanded Product Development. Royal Society of Chemistry, 2022.
Successfully copied to clipboard
Copying to clipboard failed
Warning: These citations may not always be 100% accurate.