APA Zitierstil

Karp, S., Wyrwisz, J., Kurek, M. A., & Wierzbicka, A. (2019). The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 25(7), 618. https://doi.org/10.1177/1082013219856784

Chicago Zitierstil

Karp, Sabina, Jarosław Wyrwisz, Marcin Andrzej Kurek, und Agnieszka Wierzbicka. "The Use of High-in-β-glucan Oat Fibre Powder as a Structuring Agent in Gluten-free Yeast-leavened Cake." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 25, no. 7 (2019): 618. https://dx.doi.org/10.1177/1082013219856784.

MLA Zitierstil

Karp, Sabina, et al. "The Use of High-in-β-glucan Oat Fibre Powder as a Structuring Agent in Gluten-free Yeast-leavened Cake." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 25, no. 7, 2019, p. 618.