APA (7th ed.) Citation

Huang, A. H., Des Marchais, L., Turcot, S., Plourde, H., Germain, I., Villeneuve, S., & Hebishy, E. (2026). Impact of Composite Flour Using Raw and Short‐Time Germinated Quinoa Grown in Canada (Quebec) on Rheological Properties of Dough, Breadmaking Potential, and Nutritional Composition. Journal of Food Processing & Preservation, 2026, 1. https://doi.org/10.1155/jfpp/7172462

Chicago Style (17th ed.) Citation

Huang, Aria Haiying, Louis-Philippe Des Marchais, Sophie Turcot, Hugues Plourde, Isabelle Germain, Sébastien Villeneuve, and Essam Hebishy. "Impact of Composite Flour Using Raw and Short‐Time Germinated Quinoa Grown in Canada (Quebec) on Rheological Properties of Dough, Breadmaking Potential, and Nutritional Composition." Journal of Food Processing & Preservation 2026 (2026): 1. https://doi.org/10.1155/jfpp/7172462.

MLA (9th ed.) Citation

Huang, Aria Haiying, et al. "Impact of Composite Flour Using Raw and Short‐Time Germinated Quinoa Grown in Canada (Quebec) on Rheological Properties of Dough, Breadmaking Potential, and Nutritional Composition." Journal of Food Processing & Preservation, vol. 2026, 2026, p. 1, https://doi.org/10.1155/jfpp/7172462.