PubAg

Main content area

MLA

Butt, Saba S, et al. "Quantifying the Differences In Structure and Mechanical Response of Confectionery Products Resulting From the Baking and Extrusion Processes." Journal of food engineering, v. 238, pp. 112-121. doi: 10.1016/j.jfoodeng.2018.05.039

APA

Butt, S. S, Mohammed, I. K, Raghavan, V., Osborne, J., Powell, H., & Charalambides, M. N. (2018). Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes. Journal of food engineering, 238, 112-121. doi: 10.1016/j.jfoodeng.2018.05.039

Chicago

Butt, Saba S., Idris K Mohammed, Vivek Raghavan, James Osborne, Hugh Powell, and Maria N Charalambides. "Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes" Journal of food engineering 238, 1 (2018): 112-121. doi: 10.1016/j.jfoodeng.2018.05.039