APA (7th ed.) Citation

Ushakova, J. V., Paskova, E. M., Rysmukhambetova, G. E., & Kulevatova, T. B. (2020). Influence of the composition of composite mixtures with a reduced gluten content on the rheological properties of the dough based on their basis. Maykop State Technological University.

Chicago Style (17th ed.) Citation

Ushakova, Ju. V., E. M. Paskova, G. E. Rysmukhambetova, and T. B. Kulevatova. Influence of the Composition of Composite Mixtures with a Reduced Gluten Content on the Rheological Properties of the Dough Based on Their Basis. Maykop State Technological University, 2020.

MLA (9th ed.) Citation

Ushakova, Ju. V., et al. Influence of the Composition of Composite Mixtures with a Reduced Gluten Content on the Rheological Properties of the Dough Based on Their Basis. Maykop State Technological University, 2020.