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.
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Cita Chicago Style (17a ed.)
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.
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Cita MLA (9a ed.)
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.
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