APA (7th ed.) Citation

Thirathumthavorn, D., Sintongtanaput, A., Wongpracharat, S., Chai-Uea, P., & Udomrati, S. (2022). Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate. Instituto de Tecnologia de Alimentos (ITAL).

Chicago Style (17th ed.) Citation

Thirathumthavorn, Doungjai, Aissaraporn Sintongtanaput, Sutthaorn Wongpracharat, Piyachat Chai-Uea, and Sunsanee Udomrati. Physicochemical Properties of Instant Fried Gluten-free Noodles Incorporating Defatted Riceberry Bran and Soy Protein Isolate. Instituto de Tecnologia de Alimentos (ITAL), 2022.

MLA (9th ed.) Citation

Thirathumthavorn, Doungjai, et al. Physicochemical Properties of Instant Fried Gluten-free Noodles Incorporating Defatted Riceberry Bran and Soy Protein Isolate. Instituto de Tecnologia de Alimentos (ITAL), 2022.