APA (7th ed.) Citation

Alu'datt, M. H., Rababah, T., Al-Rabadi, G. J., Ereifej, K., Gammoh, S., Masadeh, N., & Torley, P. J. (2014). Effects of Barley Flour and Barley Protein Isolate Addition on Rheological and Sensory Properties of Pita Bread. Journal of Food Quality, 37(5), 329. https://doi.org/10.1111/jfq.12097

Chicago Style (17th ed.) Citation

Alu'datt, Muhammad H., Taha Rababah, Ghaid J. Al-Rabadi, Khalil Ereifej, Sana Gammoh, Nather Masadeh, and Peter J. Torley. "Effects of Barley Flour and Barley Protein Isolate Addition on Rheological and Sensory Properties of Pita Bread." Journal of Food Quality 37, no. 5 (2014): 329. https://doi.org/10.1111/jfq.12097.

MLA (9th ed.) Citation

Alu'datt, Muhammad H., et al. "Effects of Barley Flour and Barley Protein Isolate Addition on Rheological and Sensory Properties of Pita Bread." Journal of Food Quality, vol. 37, no. 5, 2014, p. 329, https://doi.org/10.1111/jfq.12097.