Extrusion-cooking technology for the confectionery industry

MLA

van Zuilichem, D. J., et al. Extrusion-Cooking Technology for the Confectionery Industry. Jan. 1997. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.dedup.wf.001..409e5c3d238baf80d9d6b1c3386dec56&authtype=sso&custid=ns315887.

APA

van Zuilichem, D. J., Kuiper, E., & Stolp, W. (1997). Extrusion-cooking technology for the confectionery industry.

Chicago

van Zuilichem, D.J., E. Kuiper, and W. Stolp. 1997. “Extrusion-Cooking Technology for the Confectionery Industry,” January. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.dedup.wf.001..409e5c3d238baf80d9d6b1c3386dec56&authtype=sso&custid=ns315887.