APA (7th ed.) Citation

Faridi, H., & Faubion, J. M. (1989). Dough Rheology and Baked Product Texture. Springer US.

Chicago Style (17th ed.) Citation

Faridi, Hamed, and Jon M. Faubion. Dough Rheology and Baked Product Texture. Boston, MA: Springer US, 1989.

MLA (9th ed.) Citation

Faridi, Hamed, and Jon M. Faubion. Dough Rheology and Baked Product Texture. Springer US, 1989.