Cite
Enriching gluten-free rice pasta with soybean and sweet potato flours
MLA
Herman Lutterodt, et al. “Enriching Gluten-Free Rice Pasta with Soybean and Sweet Potato Flours.” Journal of Food Science and Technology, vol. 55, Apr. 2018, pp. 2641–48. 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.dedup.....2b5baccff608685b86865567b1bbd759&authtype=sso&custid=ns315887.
APA
Herman Lutterodt, Stefania Iametti, Francesco Bonomi, Alessandra Marti, Isaac Amoah, Simona Benedetti, John Manful, Mauro Marengo, M. Zanoletti, Susanna Buratti, Paa-Nii T. Johnson, & Aristodemo Carpen. (2018). Enriching gluten-free rice pasta with soybean and sweet potato flours. Journal of Food Science and Technology, 55, 2641–2648.
Chicago
Herman Lutterodt, Stefania Iametti, Francesco Bonomi, Alessandra Marti, Isaac Amoah, Simona Benedetti, John Manful, et al. 2018. “Enriching Gluten-Free Rice Pasta with Soybean and Sweet Potato Flours.” Journal of Food Science and Technology 55 (April): 2641–48. 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.dedup.....2b5baccff608685b86865567b1bbd759&authtype=sso&custid=ns315887.