Cite
The nutritional profile of different gluten free flours and their potential uses for the production of bread
MLA
Hager, As, et al. The Nutritional Profile of Different Gluten Free Flours and Their Potential Uses for the Production of Bread. Jan. 2011. 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.od......3686..8efc10040f87bc679df9e8b3ec7b1136&authtype=sso&custid=ns315887.
APA
Hager, A., Wolter, A., Zannini, E., & Arendt, K. (2011). The nutritional profile of different gluten free flours and their potential uses for the production of bread.
Chicago
Hager, As, A Wolter, E Zannini, and Ke Arendt. 2011. “The Nutritional Profile of Different Gluten Free Flours and Their Potential Uses for the Production of Bread,” 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.od......3686..8efc10040f87bc679df9e8b3ec7b1136&authtype=sso&custid=ns315887.