(2011). Effect of pectin gel on farinograph properties of wheat flour dough and quality of gholach bread. Food Processing and Preservation Journal, 3(2), 73-85.
MLA
. "Effect of pectin gel on farinograph properties of wheat flour dough and quality of gholach bread". Food Processing and Preservation Journal, 3, 2, 2011, 73-85.
HARVARD
(2011). 'Effect of pectin gel on farinograph properties of wheat flour dough and quality of gholach bread', Food Processing and Preservation Journal, 3(2), pp. 73-85.
VANCOUVER
Effect of pectin gel on farinograph properties of wheat flour dough and quality of gholach bread. Food Processing and Preservation Journal, 2011; 3(2): 73-85.
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