Culetu, A.;                     Duta, D.E.;                     Papageorgiou, M.;                     Varzakas, T.    
        The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index. Foods 2021, 10, 3121.
    https://doi.org/10.3390/foods10123121
    AMA Style
    
                                Culetu A,                                 Duta DE,                                 Papageorgiou M,                                 Varzakas T.        
                The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index. Foods. 2021; 10(12):3121.
        https://doi.org/10.3390/foods10123121
    
    Chicago/Turabian Style
    
                                Culetu, Alina,                                 Denisa Eglantina Duta,                                 Maria Papageorgiou,                                 and Theodoros Varzakas.        
                2021. "The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index" Foods 10, no. 12: 3121.
        https://doi.org/10.3390/foods10123121
    
    APA Style
    
                                Culetu, A.,                                 Duta, D. E.,                                 Papageorgiou, M.,                                 & Varzakas, T.        
        
        (2021). The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index. Foods, 10(12), 3121.
        https://doi.org/10.3390/foods10123121