APA (7th ed.) Citation

Gunasekara, D., Bulathgama, A., & Wickramasinghe, I. Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects. Wiley.

Chicago Style (17th ed.) Citation

Gunasekara, Dewni, Ashani Bulathgama, and Indira Wickramasinghe. Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea Alata) Flour in Sensory, Textural, and Nutritional Aspects. Wiley.

MLA (9th ed.) Citation

Gunasekara, Dewni, et al. Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea Alata) Flour in Sensory, Textural, and Nutritional Aspects. Wiley.