Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence.

MLA

Benković, Maja, et al. “Flow Properties and Chemical Composition of Carob (Ceratonia Siliqua L.) Flours as Related to Particle Size and Seed Presence.” Food Research International (Ottawa, Ont.), vol. 100, no. Pt 2, Oct. 2017, pp. 211–18. EBSCOhost, https://doi.org/10.1016/j.foodres.2017.08.048.

APA

Benković, M., Belščak-Cvitanović, A., Bauman, I., Komes, D., & Srečec, S. (2017). Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence. Food Research International (Ottawa, Ont.), 100(Pt 2), 211–218. https://doi.org/10.1016/j.foodres.2017.08.048

Chicago

Benković, Maja, Ana Belščak-Cvitanović, Ingrid Bauman, Draženka Komes, and Siniša Srečec. 2017. “Flow Properties and Chemical Composition of Carob (Ceratonia Siliqua L.) Flours as Related to Particle Size and Seed Presence.” Food Research International (Ottawa, Ont.) 100 (Pt 2): 211–18. doi:10.1016/j.foodres.2017.08.048.