APA (7th ed.) Citation

Ghufran Saeed, S. M., Ali, S. A., Ali, R., Sayeed, S. A., & Mobin, L. (2022). Exploring the potential of bottle gourd (Lagenaria siceraria) flour as a fat mimetic in biscuits with improved physicochemical and nutritional characteristics and anti-diabetic properties. Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 34(2), 50. https://doi.org/10.15586/ijfs.v34i2.1954

Chicago Style (17th ed.) Citation

Ghufran Saeed, Syed Muhammad, Syed Arsalan Ali, Rashida Ali, Syed Asad Sayeed, and Lubna Mobin. "Exploring the Potential of Bottle Gourd (Lagenaria Siceraria) Flour as a Fat Mimetic in Biscuits with Improved Physicochemical and Nutritional Characteristics and Anti-diabetic Properties." Italian Journal of Food Science / Rivista Italiana Di Scienza Degli Alimenti 34, no. 2 (2022): 50. https://doi.org/10.15586/ijfs.v34i2.1954.

MLA (9th ed.) Citation

Ghufran Saeed, Syed Muhammad, et al. "Exploring the Potential of Bottle Gourd (Lagenaria Siceraria) Flour as a Fat Mimetic in Biscuits with Improved Physicochemical and Nutritional Characteristics and Anti-diabetic Properties." Italian Journal of Food Science / Rivista Italiana Di Scienza Degli Alimenti, vol. 34, no. 2, 2022, p. 50, https://doi.org/10.15586/ijfs.v34i2.1954.