Batubara, S. C., & Muliyana, N. H. Quality of Gluten Free Bread with the Addition of Xanthan Gum and Different Kneading Methods. Department of Food Technology.
Chicago Style (17th ed.) CitationBatubara, Siti Chairiyah, and Nur Hanifah Muliyana. Quality of Gluten Free Bread with the Addition of Xanthan Gum and Different Kneading Methods. Department of Food Technology.
MLA (9th ed.) CitationBatubara, Siti Chairiyah, and Nur Hanifah Muliyana. Quality of Gluten Free Bread with the Addition of Xanthan Gum and Different Kneading Methods. Department of Food Technology.
Warning: These citations may not always be 100% accurate.