Hellsten, A. (2019). Attempt to increasing freshness in gluten-free tin bread by adding distilled monoglycerides, α-amylase and glucose oxidase. SLU/Department of Molecular Sciences.
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Cita Chicago Style (17a ed.)
Hellsten, Alies. Attempt to Increasing Freshness in Gluten-free Tin Bread by Adding Distilled Monoglycerides, α-amylase and Glucose Oxidase. SLU/Department of Molecular Sciences, 2019.
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Cita MLA (9a ed.)
Hellsten, Alies. Attempt to Increasing Freshness in Gluten-free Tin Bread by Adding Distilled Monoglycerides, α-amylase and Glucose Oxidase. SLU/Department of Molecular Sciences, 2019.
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