Hedkvist, S. (2009). Bread volume and Alkylresorcinol content in rye bread baked with high and low levels of Alkylresorcinols. SLU/Dept. of Food Science.
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Cita Chicago Style (17a ed.)
Hedkvist, Sofie. Bread Volume and Alkylresorcinol Content in Rye Bread Baked with High and Low Levels of Alkylresorcinols. SLU/Dept. of Food Science, 2009.
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Cita MLA (9a ed.)
Hedkvist, Sofie. Bread Volume and Alkylresorcinol Content in Rye Bread Baked with High and Low Levels of Alkylresorcinols. SLU/Dept. of Food Science, 2009.
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