APA (7th ed.) Citation

GG, C., AM, I., I, G., & S, M. (2019). Rheological Properties of Wheat-Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features. Foods (Basel, Switzerland), 8(8), . https://doi.org/10.3390/foods8080333

Chicago Style (17th ed.) Citation

GG, Codină, Istrate AM, Gontariu I, and Mironeasa S. "Rheological Properties of Wheat-Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features." Foods (Basel, Switzerland) 8, no. 8 (2019). https://doi.org/10.3390/foods8080333.

MLA (9th ed.) Citation

GG, Codină, et al. "Rheological Properties of Wheat-Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features." Foods (Basel, Switzerland), vol. 8, no. 8, 2019, https://doi.org/10.3390/foods8080333.