Henriksson, Y. (2020). Wheat bran arabinoxylans in breadmaking: Their effect on staling and other quality aspects. SLU/Department of Molecular Sciences.
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Chicago Style (17th ed.) Citation
Henriksson, Ylva. Wheat Bran Arabinoxylans in Breadmaking: Their Effect on Staling and Other Quality Aspects. SLU/Department of Molecular Sciences, 2020.
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MLA (9th ed.) Citation
Henriksson, Ylva. Wheat Bran Arabinoxylans in Breadmaking: Their Effect on Staling and Other Quality Aspects. SLU/Department of Molecular Sciences, 2020.
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Warning: These citations may not always be 100% accurate.