F. Nemar, A. Dilmi Bouras, M. Koiche, N-E. Assal, A. Mezaini, & J. Prodhomme. (2015). BREAD QUALITY SUBSTITUTED BY POTATO STARCH INSTEAD OF WHEAT FLOUR. Chiriotti Editori.
Chicago Style (17th ed.) CitationF. Nemar, A. Dilmi Bouras, M. Koiche, N-E. Assal, A. Mezaini, and J. Prodhomme. BREAD QUALITY SUBSTITUTED BY POTATO STARCH INSTEAD OF WHEAT FLOUR. Chiriotti Editori, 2015.
MLA (9th ed.) CitationF. Nemar, et al. BREAD QUALITY SUBSTITUTED BY POTATO STARCH INSTEAD OF WHEAT FLOUR. Chiriotti Editori, 2015.
Warning: These citations may not always be 100% accurate.