Brandstedt, T. (2013). Incorporation of oat β-glucan in pasta and the effect on product quality. SLU/Dept. of Food Science.
Successfully copied to clipboard
Copying to clipboard failed
Chicago Style (17th ed.) Citation
Brandstedt, Tove. Incorporation of Oat β-glucan in Pasta and the Effect on Product Quality. SLU/Dept. of Food Science, 2013.
Successfully copied to clipboard
Copying to clipboard failed
MLA (9th ed.) Citation
Brandstedt, Tove. Incorporation of Oat β-glucan in Pasta and the Effect on Product Quality. SLU/Dept. of Food Science, 2013.
Successfully copied to clipboard
Copying to clipboard failed
Warning: These citations may not always be 100% accurate.