PubAg

Main content area

MLA

Witczak, Mariusz, et al. "Waxy Starch As Dough Component and Anti-staling Agent In Gluten-free Bread." Lebensmittel-Wissenschaft + [i.e. und] Technologie, v. 99, pp. 476-482. doi: 10.1016/j.lwt.2018.10.009

APA

Witczak, M., Korus, J., Ziobro, R., & Juszczak, L. (2019). Waxy starch as dough component and anti-staling agent in gluten-free bread. Lebensmittel-Wissenschaft + [i.e. und] Technologie, 99, 476-482. doi: 10.1016/j.lwt.2018.10.009

Chicago

Witczak, Mariusz, Jarosław Korus, Rafał Ziobro, and Lesław Juszczak. "Waxy starch as dough component and anti-staling agent in gluten-free bread" Lebensmittel-Wissenschaft + [i.e. und] Technologie 99, 1 (2019): 476-482. doi: 10.1016/j.lwt.2018.10.009