APA (7th ed.) Citation

Renzetti, S., Lambertini, L., Mocking-Bode, H. C., & Sman, R. G. v. d. Soluble fibres modulate dough rheology and gluten structure via hydrogen bond density and Flory-Huggins water interaction parameter. Elsevier.

Chicago Style (17th ed.) Citation

Renzetti, Stefano, Lisa Lambertini, Helene C.M Mocking-Bode, and Ruud G.M. van der Sman. Soluble Fibres Modulate Dough Rheology and Gluten Structure via Hydrogen Bond Density and Flory-Huggins Water Interaction Parameter. Elsevier.

MLA (9th ed.) Citation

Renzetti, Stefano, et al. Soluble Fibres Modulate Dough Rheology and Gluten Structure via Hydrogen Bond Density and Flory-Huggins Water Interaction Parameter. Elsevier.