APA (7th ed.) Citation

Buitrón, L., Dini, C., & Maldonado-Alvarado, P. G. (2025). Effect of partial substitution of wheat flour (Triticum spp) with vetch flour (Vicia sativa) on the technological and sensory properties of bread. CyTA: Journal of Food, 23(1), 1. https://doi.org/10.1080/19476337.2025.2547836

Chicago Style (17th ed.) Citation

Buitrón, Lucía, Cecilia Dini, and Pedro Gustavo Maldonado-Alvarado. "Effect of Partial Substitution of Wheat Flour (Triticum Spp) with Vetch Flour (Vicia Sativa) on the Technological and Sensory Properties of Bread." CyTA: Journal of Food 23, no. 1 (2025): 1. https://doi.org/10.1080/19476337.2025.2547836.

MLA (9th ed.) Citation

Buitrón, Lucía, et al. "Effect of Partial Substitution of Wheat Flour (Triticum Spp) with Vetch Flour (Vicia Sativa) on the Technological and Sensory Properties of Bread." CyTA: Journal of Food, vol. 23, no. 1, 2025, p. 1, https://doi.org/10.1080/19476337.2025.2547836.