Näsholm, M. (2018). Optimising processing and sensory characteristics of Bean Blue: A blue mould tofu. SLU/Department of Molecular Sciences.
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Chicago Style (17th ed.) Citation
Näsholm, Martina. Optimising Processing and Sensory Characteristics of Bean Blue: A Blue Mould Tofu. SLU/Department of Molecular Sciences, 2018.
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MLA (9th ed.) Citation
Näsholm, Martina. Optimising Processing and Sensory Characteristics of Bean Blue: A Blue Mould Tofu. SLU/Department of Molecular Sciences, 2018.
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Warning: These citations may not always be 100% accurate.