APA (7th ed.) Citation

Nabil, B., Ouaabou, R., Ouhammou, M., Essaadouni, L., & Mahrouz, M. Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”. Wiley.

Chicago Style (17th ed.) Citation

Nabil, Bouchra, Rachida Ouaabou, Mourad Ouhammou, Lamia Essaadouni, and Mostafa Mahrouz. Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia Ficus-indica”. Wiley.

MLA (9th ed.) Citation

Nabil, Bouchra, et al. Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia Ficus-indica”. Wiley.