Souther, B. J., & Human Nutrition, F. (2014). The Effect of Xanthan Gum and Guar Gum on Enhancing the Quality and Preventing Lipid Rancidity in Yeast Bread Supplemented with Flaxseed. Virginia Tech.
Chicago Style (17th ed.) CitationSouther, Brandy Jolene, and Foods Human Nutrition. The Effect of Xanthan Gum and Guar Gum on Enhancing the Quality and Preventing Lipid Rancidity in Yeast Bread Supplemented with Flaxseed. Virginia Tech, 2014.
MLA (8th ed.) CitationSouther, Brandy Jolene, and Foods Human Nutrition. The Effect of Xanthan Gum and Guar Gum on Enhancing the Quality and Preventing Lipid Rancidity in Yeast Bread Supplemented with Flaxseed. Virginia Tech, 2014.
Warning: These citations may not always be 100% accurate.