APA (7th ed.) Citation

Krawęcka, A., Sobota, A., & Sykut-Domańska, E. (2020). Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten. MDPI AG.

Chicago Style (17th ed.) Citation

Krawęcka, Ada, Aldona Sobota, and Emilia Sykut-Domańska. Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten. MDPI AG, 2020.

MLA (9th ed.) Citation

Krawęcka, Ada, et al. Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten. MDPI AG, 2020.