Jødal, A.-S.S.; Czaja, T.P.; van den Berg, F.W.J.; Jespersen, B.M.; Larsen, K.L.
The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties. Molecules 2021, 26, 2242.
https://doi.org/10.3390/molecules26082242
AMA Style
Jødal A-SS, Czaja TP, van den Berg FWJ, Jespersen BM, Larsen KL.
The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties. Molecules. 2021; 26(8):2242.
https://doi.org/10.3390/molecules26082242
Chicago/Turabian Style
Jødal, Anne-Sophie Schou, Tomasz Pawel Czaja, Frans W. J. van den Berg, Birthe Møller Jespersen, and Kim Lambertsen Larsen.
2021. "The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties" Molecules 26, no. 8: 2242.
https://doi.org/10.3390/molecules26082242
APA Style
Jødal, A. -S. S., Czaja, T. P., van den Berg, F. W. J., Jespersen, B. M., & Larsen, K. L.
(2021). The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties. Molecules, 26(8), 2242.
https://doi.org/10.3390/molecules26082242