APA

Sulieman A. A., Zhu K., Peng W., Hassan H. A., Obadi M., Siddeeg A. & Zhou H. (20190417). Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour. : Food chemistry.

Chicago

Sulieman Abdellatief A, Zhu Ke-Xue, Peng Wei, Hassan Hayat A, Obadi Mohammed, Siddeeg Azhari and Zhou Hui-Ming. 20190417. Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour. : Food chemistry.

Harvard

Sulieman A. A., Zhu K., Peng W., Hassan H. A., Obadi M., Siddeeg A. and Zhou H. (20190417). Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour. : Food chemistry.

MLA

Sulieman Abdellatief A, Zhu Ke-Xue, Peng Wei, Hassan Hayat A, Obadi Mohammed, Siddeeg Azhari and Zhou Hui-Ming. Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour. : Food chemistry. 20190417.