APA (7th ed.) Citation

Bojňanská, T., Šmitalová, J., & Vollmannová, A. (2016). Effect of the addition of hydrocolloids on the rheological and baking properties of the products with added spelt flour (Triticum spelta L.). HACCP Consulting.

Chicago Style (17th ed.) Citation

Bojňanská, Tatiana, Jana Šmitalová, and Alena Vollmannová. Effect of the Addition of Hydrocolloids on the Rheological and Baking Properties of the Products with Added Spelt Flour (Triticum Spelta L.). HACCP Consulting, 2016.

MLA (8th ed.) Citation

Bojňanská, Tatiana, et al. Effect of the Addition of Hydrocolloids on the Rheological and Baking Properties of the Products with Added Spelt Flour (Triticum Spelta L.). HACCP Consulting, 2016.