APA (7th ed.) Citation

Gbenga‐Fabusiwa, F. J., Oladele, E. P., Oboh, G., Adefegha, S. A., & Oshodi, A. A. (2018). Nutritional properties, sensory qualities and glycemic response of biscuits produced from pigeon pea‐wheat composite flour. Journal of Food Biochemistry, 42(4), 1. https://doi.org/10.1111/jfbc.12505

Chicago Style (17th ed.) Citation

Gbenga‐Fabusiwa, F. J., E. P. Oladele, G. Oboh, S. A. Adefegha, and A. A. Oshodi. "Nutritional Properties, Sensory Qualities and Glycemic Response of Biscuits Produced from Pigeon Pea‐wheat Composite Flour." Journal of Food Biochemistry 42, no. 4 (2018): 1. https://doi.org/10.1111/jfbc.12505.

MLA (9th ed.) Citation

Gbenga‐Fabusiwa, F. J., et al. "Nutritional Properties, Sensory Qualities and Glycemic Response of Biscuits Produced from Pigeon Pea‐wheat Composite Flour." Journal of Food Biochemistry, vol. 42, no. 4, 2018, p. 1, https://doi.org/10.1111/jfbc.12505.