American Association of Cereal Chemists, Faridi, H., & Faubion, J. M. (1986). Fundamentals of dough rheology: Edited by Hamed Faridi and Jon M. Faubion. American Association of Cereal Chemists.
Chicago Style (17th ed.) CitationAmerican Association of Cereal Chemists, Hamed Faridi, and Jon M. Faubion. Fundamentals of Dough Rheology: Edited by Hamed Faridi and Jon M. Faubion. St. Paul, Minn.: American Association of Cereal Chemists, 1986.
MLA (9th ed.) CitationAmerican Association of Cereal Chemists, et al. Fundamentals of Dough Rheology: Edited by Hamed Faridi and Jon M. Faubion. American Association of Cereal Chemists, 1986.
Warning: These citations may not always be 100% accurate.