Researchers from University of Sfax Report New Studies and Findings in the Area of Glycoside Hydrolases [Extraction, partial purification and characterization of amylase from parthenocarpic date (P. dactylifera): effect on the cake quality]

MLA

“Researchers from University of Sfax Report New Studies and Findings in the Area of Glycoside Hydrolases [Extraction, Partial Purification and Characterization of Amylase from Parthenocarpic Date (P. Dactylifera): Effect on the Cake Quality].” Food Weekly News, 16 Feb. 2017, p. 264. 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=edsggo&AN=edsgcl.480883110&authtype=sso&custid=ns315887.

APA

Researchers from University of Sfax Report New Studies and Findings in the Area of Glycoside Hydrolases [Extraction, partial purification and characterization of amylase from parthenocarpic date (P. dactylifera): effect on the cake quality]. (2017, February 16). Food Weekly News, 264.

Chicago

Food Weekly News. 2017. “Researchers from University of Sfax Report New Studies and Findings in the Area of Glycoside Hydrolases [Extraction, Partial Purification and Characterization of Amylase from Parthenocarpic Date (P. Dactylifera): Effect on the Cake Quality],” February 16. 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=edsggo&AN=edsgcl.480883110&authtype=sso&custid=ns315887.