Cite

Combination of transglutaminase and sourdough on gluten-free flours to improve dough structure.

MLA

Scarnato, Lucilla, et al. “Combination of Transglutaminase and Sourdough on Gluten-Free Flours to Improve Dough Structure.” Amino Acids, vol. 48, no. 10, Oct. 2016, pp. 2453–65. EBSCOhost, https://doi.org/10.1007/s00726-016-2258-4.



APA

Scarnato, L., Serrazanetti, D. I., Aloisi, I., Montanari, C., Del Duca, S., & Lanciotti, R. (2016). Combination of transglutaminase and sourdough on gluten-free flours to improve dough structure. Amino Acids, 48(10), 2453–2465. https://doi.org/10.1007/s00726-016-2258-4



Chicago

Scarnato, Lucilla, Diana Isabella Serrazanetti, Iris Aloisi, Chiara Montanari, Stefano Del Duca, and Rosalba Lanciotti. 2016. “Combination of Transglutaminase and Sourdough on Gluten-Free Flours to Improve Dough Structure.” Amino Acids 48 (10): 2453–65. doi:10.1007/s00726-016-2258-4.