APA (7th ed.) Citation

Hafeez, F., Sultan, M. T., Raza, H., Khalid, M. U., Ikram, A., Arshad, M. T., . . . Gnedeka, K. T. (2025). Integration of Multi‐Cereals Into Wheat Flour: Nutritional Composition, Dough Rheology, and Sensory Profile of Composite Breads. Food Science & Nutrition, 13(12), 1. https://doi.org/10.1002/fsn3.71267

Chicago Style (17th ed.) Citation

Hafeez, Farooq, et al. "Integration of Multi‐Cereals Into Wheat Flour: Nutritional Composition, Dough Rheology, and Sensory Profile of Composite Breads." Food Science & Nutrition 13, no. 12 (2025): 1. https://doi.org/10.1002/fsn3.71267.

MLA (9th ed.) Citation

Hafeez, Farooq, et al. "Integration of Multi‐Cereals Into Wheat Flour: Nutritional Composition, Dough Rheology, and Sensory Profile of Composite Breads." Food Science & Nutrition, vol. 13, no. 12, 2025, p. 1, https://doi.org/10.1002/fsn3.71267.