APA (7th ed.) Citation

Alkobeisi, F., Varidi, M. J., Varidi, M., & Nooshkam, M. (2022). Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties. Food Science & Nutrition, 10(4), 1113. https://doi.org/10.1002/fsn3.2771

Chicago Style (17th ed.) Citation

Alkobeisi, Fatemeh, Mohammad Javad Varidi, Mehdi Varidi, and Majid Nooshkam. "Quinoa Flour as a Skim Milk Powder Replacer in Concentrated Yogurts: Effect on Their Physicochemical, Technological, and Sensory Properties." Food Science & Nutrition 10, no. 4 (2022): 1113. https://doi.org/10.1002/fsn3.2771.

MLA (9th ed.) Citation

Alkobeisi, Fatemeh, et al. "Quinoa Flour as a Skim Milk Powder Replacer in Concentrated Yogurts: Effect on Their Physicochemical, Technological, and Sensory Properties." Food Science & Nutrition, vol. 10, no. 4, 2022, p. 1113, https://doi.org/10.1002/fsn3.2771.