THE RHEOLOGICAL PROPERTIES OF WHEAT DOUGH CONTAINING ZEOLITE RESIDUE.

MLA

Bodroža-Solarov, Marija, et al. “The Rheological Properties of Wheat Dough Containing Zeolite Residue.” Chemical Industry & Chemical Engineering Quarterly, vol. 26, no. 4, Oct. 2020, pp. 377–84. EBSCOhost, https://doi.org/10.2298/CICEQ190708015B.

APA

Bodroža-Solarov, M., Rajić, N., Pezo, L., Kojić, J., Krulj, J., Filipčev, B., & Mučibabić, R. J. (2020). The Rheological Properties of Wheat Dough Containing Zeolite Residue. Chemical Industry & Chemical Engineering Quarterly, 26(4), 377–384. https://doi.org/10.2298/CICEQ190708015B

Chicago

Bodroža-Solarov, Marija, Nevenka Rajić, Lato Pezo, Jovana Kojić, Jelena Krulj, Bojana Filipčev, and Rada Jevtić Mučibabić. 2020. “The Rheological Properties of Wheat Dough Containing Zeolite Residue.” Chemical Industry & Chemical Engineering Quarterly 26 (4): 377–84. doi:10.2298/CICEQ190708015B.