APA (7th ed.) Citation

Aljobair, M. O., & Dinçer, C. (2024). Enrichment of Bread With Green Pumpkin, Watermelon and Cucumber Peels: Physicochemical, Pasting, Rheological, Antioxidant and Organoleptic Properties. Journal of Food Quality, 2024, 1. https://doi.org/10.1155/2024/6649325

Chicago Style (17th ed.) Citation

Aljobair, Moneera O., and Cüneyt Dinçer. "Enrichment of Bread With Green Pumpkin, Watermelon and Cucumber Peels: Physicochemical, Pasting, Rheological, Antioxidant and Organoleptic Properties." Journal of Food Quality 2024 (2024): 1. https://doi.org/10.1155/2024/6649325.

MLA (9th ed.) Citation

Aljobair, Moneera O., and Cüneyt Dinçer. "Enrichment of Bread With Green Pumpkin, Watermelon and Cucumber Peels: Physicochemical, Pasting, Rheological, Antioxidant and Organoleptic Properties." Journal of Food Quality, vol. 2024, 2024, p. 1, https://doi.org/10.1155/2024/6649325.