Germishuys, Z., & Manley, M. (2021). X-ray micro-computed tomography (μCT) evaluation of bubble structure to determine quality of dough and bread made from roasted wheat flour. Stellenbosch : Stellenbosch University.
Successfully copied to clipboard
Copying to clipboard failed
Chicago Style (17th ed.) Citation
Germishuys, Zandre, and Marena Manley. X-ray Micro-computed Tomography (μCT) Evaluation of Bubble Structure to Determine Quality of Dough and Bread Made from Roasted Wheat Flour. Stellenbosch : Stellenbosch University, 2021.
Successfully copied to clipboard
Copying to clipboard failed
MLA (9th ed.) Citation
Germishuys, Zandre, and Marena Manley. X-ray Micro-computed Tomography (μCT) Evaluation of Bubble Structure to Determine Quality of Dough and Bread Made from Roasted Wheat Flour. Stellenbosch : Stellenbosch University, 2021.
Successfully copied to clipboard
Copying to clipboard failed
Warning: These citations may not always be 100% accurate.