APA (7th ed.) Citation

Pezzali, J. G., Suprabha-Raj, A., Siliveru, K., & Aldrich, C. G. (2020). Characterization of white and red sorghum flour and their potential use for production of extrudate crisps. PLoS ONE, 15(6), 1. https://doi.org/10.1371/journal.pone.0234940

Chicago Style (17th ed.) Citation

Pezzali, Julia Guazzelli, Anu Suprabha-Raj, Kaliramesh Siliveru, and Charles Gregory Aldrich. "Characterization of White and Red Sorghum Flour and Their Potential Use for Production of Extrudate Crisps." PLoS ONE 15, no. 6 (2020): 1. https://doi.org/10.1371/journal.pone.0234940.

MLA (9th ed.) Citation

Pezzali, Julia Guazzelli, et al. "Characterization of White and Red Sorghum Flour and Their Potential Use for Production of Extrudate Crisps." PLoS ONE, vol. 15, no. 6, 2020, p. 1, https://doi.org/10.1371/journal.pone.0234940.