Irondi, E., Imam, Y., Ajani, E., & Alamu, E. (2023). Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits. Elsevier.
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Chicago Style (17th ed.) Citation
Irondi, E.A, Y.T Imam, E.O Ajani, and E.O Alamu. Natural and Modified Food Hydrocolloids as Gluten Replacement in Baked Foods: Functional Benefits. Elsevier, 2023.
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MLA (9th ed.) Citation
Irondi, E.A, et al. Natural and Modified Food Hydrocolloids as Gluten Replacement in Baked Foods: Functional Benefits. Elsevier, 2023.
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Warning: These citations may not always be 100% accurate.