Herranz, B., Canet, W., & Álvarez, M. D. (2017). Corn starch and egg white enriched gluten-free chickpea flour batters: Physical, functional and rheological properties.
Chicago Style CitationHerranz, Beatriz, Wenceslao Canet, and M. Dolores Álvarez. Corn Starch and Egg White Enriched Gluten-free Chickpea Flour Batters: Physical, Functional and Rheological Properties. 2017.
MLA CitationHerranz, Beatriz, Wenceslao Canet, and M. Dolores Álvarez. Corn Starch and Egg White Enriched Gluten-free Chickpea Flour Batters: Physical, Functional and Rheological Properties. 2017.
Warning: These citations may not always be 100% accurate.