PubAg

Main content area

MLA

Schober, Tilman J, et al. "Removal of Surface Lipids Improves the Functionality of Commercial Zein In Viscoelastic Zein-starch Dough for Gluten-free Breadmaking." Journal of cereal science, v. 52,.3 pp. 417. doi: 10.1016/j.jcs.2010.07.004

APA

Schober, T. J, Moreau, R. A, Bean, S. R, & Boyle, D. L. (2010). Removal of surface lipids improves the functionality of commercial zein in viscoelastic zein-starch dough for gluten-free breadmaking. Journal of cereal science, 52, 417. doi: 10.1016/j.jcs.2010.07.004

Chicago

Schober, Tilman J., Robert A Moreau, Scott R Bean, and Daniel L Boyle. "Removal of surface lipids improves the functionality of commercial zein in viscoelastic zein-starch dough for gluten-free breadmaking" Journal of cereal science 52, no. 3 (2010): 417. doi: 10.1016/j.jcs.2010.07.004