APA (7th ed.) Citation

Oladotun, O., Tolulope, O., & Olumuyiwa, B. (2025). Physicochemical and Sensory Characteristics of Cake from Wheat and Tiger Nut Flour Blends. Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 39(3), 631. https://doi.org/10.15316/selcukjafsci.1593515

Chicago Style (17th ed.) Citation

Oladotun, Oguntoyinbo, Ojo Tolulope, and Babarinsa Olumuyiwa. "Physicochemical and Sensory Characteristics of Cake from Wheat and Tiger Nut Flour Blends." Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim Ve Gida Bilimleri Dergisi 39, no. 3 (2025): 631. https://doi.org/10.15316/selcukjafsci.1593515.

MLA (9th ed.) Citation

Oladotun, Oguntoyinbo, et al. "Physicochemical and Sensory Characteristics of Cake from Wheat and Tiger Nut Flour Blends." Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim Ve Gida Bilimleri Dergisi, vol. 39, no. 3, 2025, p. 631, https://doi.org/10.15316/selcukjafsci.1593515.