(2011). Effect of hull-less barley ß-glucan on rheological properties of low fat mayonnaise. Food Processing and Preservation Journal, 3(1), 15-30.
MLA
. "Effect of hull-less barley ß-glucan on rheological properties of low fat mayonnaise". Food Processing and Preservation Journal, 3, 1, 2011, 15-30.
HARVARD
(2011). 'Effect of hull-less barley ß-glucan on rheological properties of low fat mayonnaise', Food Processing and Preservation Journal, 3(1), pp. 15-30.
VANCOUVER
Effect of hull-less barley ß-glucan on rheological properties of low fat mayonnaise. Food Processing and Preservation Journal, 2011; 3(1): 15-30.
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