APA (7th ed.) Citation

Chhabra, N., Kaur, A., & Kaur, S. (2026). Influence of pumpkin (Cucurbita pepo) flour on the physicochemical, functional, and sensory properties of multigrain gluten-free chapati. Food Science & Technology International, 32(5), 588. https://doi.org/10.1177/10820132251339706

Chicago Style (17th ed.) Citation

Chhabra, Nisha, Amarjeet Kaur, and Samandeep Kaur. "Influence of Pumpkin (Cucurbita Pepo) Flour on the Physicochemical, Functional, and Sensory Properties of Multigrain Gluten-free Chapati." Food Science & Technology International 32, no. 5 (2026): 588. https://doi.org/10.1177/10820132251339706.

MLA (9th ed.) Citation

Chhabra, Nisha, et al. "Influence of Pumpkin (Cucurbita Pepo) Flour on the Physicochemical, Functional, and Sensory Properties of Multigrain Gluten-free Chapati." Food Science & Technology International, vol. 32, no. 5, 2026, p. 588, https://doi.org/10.1177/10820132251339706.