APA (7th ed.) Citation

MF, A., SM, A., SE, B., B, B., PR, E., GO, L., & PA, S. (2024). Micronization of wholewheat flour increases iron bioavailability from hydrothermally processed wheat flour dough. Food research international (Ottawa, Ont.), 197(Pt 1), 115149. https://doi.org/10.1016/j.foodres.2024.115149

Chicago Style (17th ed.) Citation

MF, Aslam, Arafsha SM, Berry SE, Bajka B, Ellis PR, Latunde-Dada GO, and Sharp PA. "Micronization of Wholewheat Flour Increases Iron Bioavailability from Hydrothermally Processed Wheat Flour Dough." Food Research International (Ottawa, Ont.) 197, no. Pt 1 (2024): 115149. https://doi.org/10.1016/j.foodres.2024.115149.

MLA (9th ed.) Citation

MF, Aslam, et al. "Micronization of Wholewheat Flour Increases Iron Bioavailability from Hydrothermally Processed Wheat Flour Dough." Food Research International (Ottawa, Ont.), vol. 197, no. Pt 1, 2024, p. 115149, https://doi.org/10.1016/j.foodres.2024.115149.