APA (7th ed.) Citation

Rathnayake, H. A., Navaratne, S. B., & Navaratne, C. M. (2024). Effect of Size Reduction Processes on Rice Flour Properties and the Quality of their Bakery Products. Ceylon Journal of Science, 53(4), 541. https://doi.org/10.4038/cjs.v53i4.8243

Chicago Style (17th ed.) Citation

Rathnayake, H. A., S. B. Navaratne, and C. M. Navaratne. "Effect of Size Reduction Processes on Rice Flour Properties and the Quality of Their Bakery Products." Ceylon Journal of Science 53, no. 4 (2024): 541. https://doi.org/10.4038/cjs.v53i4.8243.

MLA (9th ed.) Citation

Rathnayake, H. A., et al. "Effect of Size Reduction Processes on Rice Flour Properties and the Quality of Their Bakery Products." Ceylon Journal of Science, vol. 53, no. 4, 2024, p. 541, https://doi.org/10.4038/cjs.v53i4.8243.