Ramadhan, K., & Foster, T. (2018). Effects of ball milling on the structural, thermal, and rheological properties of oat bran protein flour. Elsevier.
Chicago Style (17th ed.) CitationRamadhan, Kurnia, and Tim Foster. Effects of Ball Milling on the Structural, Thermal, and Rheological Properties of Oat Bran Protein Flour. Elsevier, 2018.
MLA (9th ed.) CitationRamadhan, Kurnia, and Tim Foster. Effects of Ball Milling on the Structural, Thermal, and Rheological Properties of Oat Bran Protein Flour. Elsevier, 2018.
Warning: These citations may not always be 100% accurate.