APA (7th ed.) Citation

Moussa, M., Qin, X., Chen, L., Campanella, O. H., & Hamaker, B. R. (2011). High-quality instant sorghum porridge flours for the West African market using continuous processor cooking. International Journal of Food Science & Technology, 46(11), 2344. https://doi.org/10.1111/j.1365-2621.2011.02755.x

Chicago Style (17th ed.) Citation

Moussa, Moustapha, Xu Qin, Li-Fu Chen, Osvaldo H. Campanella, and Bruce R. Hamaker. "High-quality Instant Sorghum Porridge Flours for the West African Market Using Continuous Processor Cooking." International Journal of Food Science & Technology 46, no. 11 (2011): 2344. https://doi.org/10.1111/j.1365-2621.2011.02755.x.

MLA (9th ed.) Citation

Moussa, Moustapha, et al. "High-quality Instant Sorghum Porridge Flours for the West African Market Using Continuous Processor Cooking." International Journal of Food Science & Technology, vol. 46, no. 11, 2011, p. 2344, https://doi.org/10.1111/j.1365-2621.2011.02755.x.