Díaz-Calderón, P., Macnaughtan, W., Hill, S., Foster, T., Enrione, J., & Mitchell, J. (2018). Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils. Elsevier.
Chicago Style (17th ed.) CitationDíaz-Calderón, P., William Macnaughtan, Sandra Hill, Tim Foster, Javier Enrione, and John Mitchell. Changes in Gelatinisation and Pasting Properties of Various Starches (wheat, Maize and Waxy Maize) by the Addition of Bacterial Cellulose Fibrils. Elsevier, 2018.
MLA (9th ed.) CitationDíaz-Calderón, P., et al. Changes in Gelatinisation and Pasting Properties of Various Starches (wheat, Maize and Waxy Maize) by the Addition of Bacterial Cellulose Fibrils. Elsevier, 2018.
Warning: These citations may not always be 100% accurate.