Dry fractionation and gluten-free sourdough bread baking from quinoa and sorghum

MLA

Schoenlechner, Regine, et al. Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum. 2024. 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=edsoai&AN=edsoai.on1422747563&authtype=sso&custid=ns315887.

APA

Schoenlechner, R., Bender, D., D’Amico, S., Kinner, M., Tömösközi, S., & Yamsaengsung, R. (2024). Dry fractionation and gluten-free sourdough bread baking from quinoa and sorghum.

Chicago

Schoenlechner, Regine, Denisse Bender, Stefano D’Amico, Mathias Kinner, Sandor Tömösközi, and Ram Yamsaengsung. 2024. “Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum.” 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=edsoai&AN=edsoai.on1422747563&authtype=sso&custid=ns315887.