APA (7th ed.) Citation

Aldughpassi, A., Zafar, T., Sidhu, J. S., Al-Hassawi, F., Abdullah, M. M., & Al-Othman, A. Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough. Wiley.

Chicago Style (17th ed.) Citation

Aldughpassi, Ahmad, Tasleem Zafar, Jiwan S. Sidhu, Fatima Al-Hassawi, Mohammad Mirza Abdullah, and Amani Al-Othman. Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough. Wiley.

MLA (9th ed.) Citation

Aldughpassi, Ahmad, et al. Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough. Wiley.