APA (7th ed.) Citation

Kandrokov, R. K., Zhuravlev, M. V., & Kulmakova, N. I. (2026). THE INFLUENCE OF THE RATIO OF WHEAT AND FLAX ON THE QUALITY OF PAN BREAD FROM WHOLE-GRAIN WHEAT-FLAX FLOUR. African Journal of Food, Agriculture, Nutrition & Development, 26(3), 29015. https://doi.org/10.18697/ajfand.150.26830

Chicago Style (17th ed.) Citation

Kandrokov, R. Kh., M. V. Zhuravlev, and N. I. Kulmakova. "THE INFLUENCE OF THE RATIO OF WHEAT AND FLAX ON THE QUALITY OF PAN BREAD FROM WHOLE-GRAIN WHEAT-FLAX FLOUR." African Journal of Food, Agriculture, Nutrition & Development 26, no. 3 (2026): 29015. https://doi.org/10.18697/ajfand.150.26830.

MLA (9th ed.) Citation

Kandrokov, R. Kh., et al. "THE INFLUENCE OF THE RATIO OF WHEAT AND FLAX ON THE QUALITY OF PAN BREAD FROM WHOLE-GRAIN WHEAT-FLAX FLOUR." African Journal of Food, Agriculture, Nutrition & Development, vol. 26, no. 3, 2026, p. 29015, https://doi.org/10.18697/ajfand.150.26830.