Morgan, R. G., Darby, R., Kunze, O. R., LePori, W. A., & Sweat, V. E. (1979). Modeling the effects of temperature-time history, terperature, shear rate and moisture on viscosity of defatted soy flour dough. Morgan.
Chicago Style (17th ed.) CitationMorgan, Ronnie Glen, R. Darby, Otto R. Kunze, Wayne A. LePori, and Vincent E. Sweat. Modeling the Effects of Temperature-time History, Terperature, Shear Rate and Moisture on Viscosity of Defatted Soy Flour Dough. [College Station, Tex.]: Morgan, 1979.
MLA (9th ed.) CitationMorgan, Ronnie Glen, et al. Modeling the Effects of Temperature-time History, Terperature, Shear Rate and Moisture on Viscosity of Defatted Soy Flour Dough. Morgan, 1979.
Warning: These citations may not always be 100% accurate.