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.
Successfully copied to clipboard
Copying to clipboard failed
Chicago Style (17th ed.) Citation
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.
Successfully copied to clipboard
Copying to clipboard failed
MLA (9th ed.) Citation
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.
Successfully copied to clipboard
Copying to clipboard failed
Warning: These citations may not always be 100% accurate.