APA (7th ed.) Citation

Guldiken, B., Franczyk, A., Boyd, L., Wang, N., Choo, K., Sopiwnyk, E., . . . Nickerson, M. (2022). Physicochemical, nutritional and functional properties of chickpea (Cicer arietinum) and navy bean (Phaseolus vulgaris) flours from different mills. European Food Research & Technology, 248(7), 1847. https://doi.org/10.1007/s00217-022-04010-1

Chicago Style (17th ed.) Citation

Guldiken, Burcu, Adam Franczyk, Lindsey Boyd, Ning Wang, Kristin Choo, Elaine Sopiwnyk, James House, Jitendra Paliwal, and Michael Nickerson. "Physicochemical, Nutritional and Functional Properties of Chickpea (Cicer Arietinum) and Navy Bean (Phaseolus Vulgaris) Flours from Different Mills." European Food Research & Technology 248, no. 7 (2022): 1847. https://doi.org/10.1007/s00217-022-04010-1.

MLA (9th ed.) Citation

Guldiken, Burcu, et al. "Physicochemical, Nutritional and Functional Properties of Chickpea (Cicer Arietinum) and Navy Bean (Phaseolus Vulgaris) Flours from Different Mills." European Food Research & Technology, vol. 248, no. 7, 2022, p. 1847, https://doi.org/10.1007/s00217-022-04010-1.