PubAg

Main content area

MLA

Manoj Kumar, C.T, et al. "Effect of Incorporation of Sodium Caseinate, Whey Protein Concentrate and Transglutaminase On the Properties of Depigmented Pearl Millet Based Gluten Free Pasta." Lebensmittel-Wissenschaft + [i.e. und] Technologie, v. 103, pp. 19-26. doi: 10.1016/j.lwt.2018.12.071

APA

Manoj Kumar, C., Sabikhi, L., Singh, A., Raju, P., Kumar, R., & Sharma, R. (2019). Effect of incorporation of sodium caseinate, whey protein concentrate and transglutaminase on the properties of depigmented pearl millet based gluten free pasta. Lebensmittel-Wissenschaft + [i.e. und] Technologie, 103, 19-26. doi: 10.1016/j.lwt.2018.12.071

Chicago

Manoj Kumar, C.T., Latha Sabikhi, A.K Singh, P.N Raju, Rajesh Kumar, and Rajan Sharma. "Effect of incorporation of sodium caseinate, whey protein concentrate and transglutaminase on the properties of depigmented pearl millet based gluten free pasta" Lebensmittel-Wissenschaft + [i.e. und] Technologie 103, 1 (2019): 19-26. doi: 10.1016/j.lwt.2018.12.071