Srivastava, S.; Kollemparembil, A.M.; Zettel, V.; Delgado, A.; Jekle, M.; Hitzmann, B.
Improving the Leavening Effect of Ice like CO2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread. Gels 2023, 9, 223.
https://doi.org/10.3390/gels9030223
AMA Style
Srivastava S, Kollemparembil AM, Zettel V, Delgado A, Jekle M, Hitzmann B.
Improving the Leavening Effect of Ice like CO2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread. Gels. 2023; 9(3):223.
https://doi.org/10.3390/gels9030223
Chicago/Turabian Style
Srivastava, Shubhangi, Ann Mary Kollemparembil, Viktoria Zettel, Antonio Delgado, Mario Jekle, and Bernd Hitzmann.
2023. "Improving the Leavening Effect of Ice like CO2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread" Gels 9, no. 3: 223.
https://doi.org/10.3390/gels9030223
APA Style
Srivastava, S., Kollemparembil, A. M., Zettel, V., Delgado, A., Jekle, M., & Hitzmann, B.
(2023). Improving the Leavening Effect of Ice like CO2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread. Gels, 9(3), 223.
https://doi.org/10.3390/gels9030223