Mixing properties and rheological characteristics of dough used to make potato-cereal soft wraps

MLA

Svein Halvor Knutsen, et al. “Mixing Properties and Rheological Characteristics of Dough Used to Make Potato-Cereal Soft Wraps.” International Journal of Food Science & Technology, vol. 51, Nov. 2015, pp. 142–49. 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.doi...........c8bdf192d419604d8022628377341d6c&authtype=sso&custid=ns315887.

APA

Svein Halvor Knutsen, Elling O. Rukke, Nils Kristian Afseth, Trygve Helgerud, Tzvetelin Dessev, Simon Ballance, & Reidar Barfod Schüller. (2015). Mixing properties and rheological characteristics of dough used to make potato-cereal soft wraps. International Journal of Food Science & Technology, 51, 142–149.

Chicago

Svein Halvor Knutsen, Elling O. Rukke, Nils Kristian Afseth, Trygve Helgerud, Tzvetelin Dessev, Simon Ballance, and Reidar Barfod Schüller. 2015. “Mixing Properties and Rheological Characteristics of Dough Used to Make Potato-Cereal Soft Wraps.” International Journal of Food Science & Technology 51 (November): 142–49. 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.doi...........c8bdf192d419604d8022628377341d6c&authtype=sso&custid=ns315887.