Morphological, thermal and rheological properties of starches from different botanical sources

MLA

Singh, Narpinder, et al. “Morphological, Thermal and Rheological Properties of Starches from Different Botanical Sources.” Food Chemistry, vol. 81, no. 2, May 2003, p. 219. EBSCOhost, https://doi.org/10.1016/S0308-8146(02)00416-8.

APA

Singh, N., Singh, J., Kaur, L., Singh Sodhi, N., & Singh Gill, B. (2003). Morphological, thermal and rheological properties of starches from different botanical sources. Food Chemistry, 81(2), 219. https://doi.org/10.1016/S0308-8146(02)00416-8

Chicago

Singh, Narpinder, Jaspreet Singh, Lovedeep Kaur, Navdeep Singh Sodhi, and Balmeet Singh Gill. 2003. “Morphological, Thermal and Rheological Properties of Starches from Different Botanical Sources.” Food Chemistry 81 (2): 219. doi:10.1016/S0308-8146(02)00416-8.