APA (7th ed.) Citation

Yehuala, T. F., Atlabachew, M., Aslam, M. F., Allen, L., Griffith, H., Ward, J. L., . . . Cherie, H. A. (2025). Fermentation Kinetics and Changes in Levels of Antinutrients in Pearl Millet and Pearl Millet‐Maize Composite Dough Recipes Used to Prepare Injera. Food Science & Nutrition, 13(7), 1. https://doi.org/10.1002/fsn3.70598

Chicago Style (17th ed.) Citation

Yehuala, Tadesse Fenta, et al. "Fermentation Kinetics and Changes in Levels of Antinutrients in Pearl Millet and Pearl Millet‐Maize Composite Dough Recipes Used to Prepare Injera." Food Science & Nutrition 13, no. 7 (2025): 1. https://doi.org/10.1002/fsn3.70598.

MLA (9th ed.) Citation

Yehuala, Tadesse Fenta, et al. "Fermentation Kinetics and Changes in Levels of Antinutrients in Pearl Millet and Pearl Millet‐Maize Composite Dough Recipes Used to Prepare Injera." Food Science & Nutrition, vol. 13, no. 7, 2025, p. 1, https://doi.org/10.1002/fsn3.70598.