Islam, M. A., Kulathunga, J., Zhao, Y., & Islam, S. Functional potential of intermediate wheatgrass (IWG) in bread formulations: Role of base flour gluten strength. Elsevier.
Chicago Style (17th ed.) CitationIslam, Md Ahmadul, Jayani Kulathunga, Yun Zhao, and Shahidul Islam. Functional Potential of Intermediate Wheatgrass (IWG) in Bread Formulations: Role of Base Flour Gluten Strength. Elsevier.
MLA (9th ed.) CitationIslam, Md Ahmadul, et al. Functional Potential of Intermediate Wheatgrass (IWG) in Bread Formulations: Role of Base Flour Gluten Strength. Elsevier.
Warning: These citations may not always be 100% accurate.