Irigoytia, K. F., Genevois, C. E., & Pla, M. F. d. E. Effect of cornstarch partial substitution by millet flour and agro-industrial by-products on the development of gluten-free doughs. Elsevier.
Chicago Style (17th ed.) CitationIrigoytia, Karen F., Carolina E. Genevois, and Marina F. de Escalada Pla. Effect of Cornstarch Partial Substitution by Millet Flour and Agro-industrial By-products on the Development of Gluten-free Doughs. Elsevier.
MLA (9th ed.) CitationIrigoytia, Karen F., et al. Effect of Cornstarch Partial Substitution by Millet Flour and Agro-industrial By-products on the Development of Gluten-free Doughs. Elsevier.
Warning: These citations may not always be 100% accurate.