APA (7th ed.) Citation

Bocarando-Guzmán, M. D., Luna-Suárez, S., Hernández-Cázares, A. S., Herrera-Corredor, J. A., Hidalgo-Contreras, J. V., & Ríos-Corripio, M. A. (2022). Comparison of the physicochemical and functional properties of flour and protein isolate from moringa (Moringa oleifera Lam.) leaves. International Journal of Food Properties, 25(1), 733. https://doi.org/10.1080/10942912.2022.2058533

Chicago Style (17th ed.) Citation

Bocarando-Guzmán, M. D., Silvia Luna-Suárez, Aleida S. Hernández-Cázares, J. Andrés Herrera-Corredor, J. Valente Hidalgo-Contreras, and M. A. Ríos-Corripio. "Comparison of the Physicochemical and Functional Properties of Flour and Protein Isolate from Moringa (Moringa Oleifera Lam.) Leaves." International Journal of Food Properties 25, no. 1 (2022): 733. https://doi.org/10.1080/10942912.2022.2058533.

MLA (9th ed.) Citation

Bocarando-Guzmán, M. D., et al. "Comparison of the Physicochemical and Functional Properties of Flour and Protein Isolate from Moringa (Moringa Oleifera Lam.) Leaves." International Journal of Food Properties, vol. 25, no. 1, 2022, p. 733, https://doi.org/10.1080/10942912.2022.2058533.