APA (7th ed.) Citation

A, S. R., MH, B., H, D., & K, S. (2023). Investigating the Contribution of Blending on the Dough Rheology of Roller-Milled Hard Red Wheat. Foods (Basel, Switzerland), 12(10), . https://doi.org/10.3390/foods12102078

Chicago Style (17th ed.) Citation

A, Suprabha Raj, Boyacioglu MH, Dogan H, and Siliveru K. "Investigating the Contribution of Blending on the Dough Rheology of Roller-Milled Hard Red Wheat." Foods (Basel, Switzerland) 12, no. 10 (2023). https://doi.org/10.3390/foods12102078.

MLA (9th ed.) Citation

A, Suprabha Raj, et al. "Investigating the Contribution of Blending on the Dough Rheology of Roller-Milled Hard Red Wheat." Foods (Basel, Switzerland), vol. 12, no. 10, 2023, https://doi.org/10.3390/foods12102078.