APA (7th ed.) Citation

Duarte, S., Harasym, J., Sánchez-García, J., Kelaidi, M., Betoret, E., Betoret, N., & Addi, M. (2024). Suitability of Almond Bagasse Powder as a Wheat Flour Substitute in Biscuit Formulation. Journal of Food Quality, 2024, 1. https://doi.org/10.1155/2024/7152554

Chicago Style (17th ed.) Citation

Duarte, S., J. Harasym, J. Sánchez-García, M. Kelaidi, E. Betoret, N. Betoret, and Mohamed Addi. "Suitability of Almond Bagasse Powder as a Wheat Flour Substitute in Biscuit Formulation." Journal of Food Quality 2024 (2024): 1. https://doi.org/10.1155/2024/7152554.

MLA (9th ed.) Citation

Duarte, S., et al. "Suitability of Almond Bagasse Powder as a Wheat Flour Substitute in Biscuit Formulation." Journal of Food Quality, vol. 2024, 2024, p. 1, https://doi.org/10.1155/2024/7152554.