Alizadeh, S., Ahmadi-Dastgerdi, A., Reisi, S., Tirtashi, F. E., Zokaei, M., & Tahriri, S. Effect of Semolina Replacement with Amaranth Flour on Quality Characteristics of Functional Pasta. Wiley.
Chicago Style (17th ed.) CitationAlizadeh, Sogand, Asiye Ahmadi-Dastgerdi, Sara Reisi, Fahimeh Ebrahimi Tirtashi, Maryam Zokaei, and Shiva Tahriri. Effect of Semolina Replacement with Amaranth Flour on Quality Characteristics of Functional Pasta. Wiley.
MLA (9th ed.) CitationAlizadeh, Sogand, et al. Effect of Semolina Replacement with Amaranth Flour on Quality Characteristics of Functional Pasta. Wiley.
Warning: These citations may not always be 100% accurate.