Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects.

MLA

Djordjević, Marijana, et al. “Sugar Beet and Apple Fibres Coupled with Hydroxypropylmethylcellulose as Functional Ingredients in Gluten-Free Formulations: Rheological, Technological and Sensory Aspects.” Food Chemistry, vol. 295, Oct. 2019, pp. 189–97. EBSCOhost, https://doi.org/10.1016/j.foodchem.2019.05.066.

APA

Djordjević, M., Šoronja-Simović, D., Nikolić, I., Djordjević, M., Šereš, Z., & Milašinović-Šeremešić, M. (2019). Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects. Food Chemistry, 295, 189–197. https://doi.org/10.1016/j.foodchem.2019.05.066

Chicago

Djordjević, Marijana, Dragana Šoronja-Simović, Ivana Nikolić, Miljana Djordjević, Zita Šereš, and Marija Milašinović-Šeremešić. 2019. “Sugar Beet and Apple Fibres Coupled with Hydroxypropylmethylcellulose as Functional Ingredients in Gluten-Free Formulations: Rheological, Technological and Sensory Aspects.” Food Chemistry 295 (October): 189–97. doi:10.1016/j.foodchem.2019.05.066.