APA (7th ed.) Citation

Mohammadi, M., Khorshidian, N., Yousefi, M., & Khaneghah, A. M. Physicochemical, Rheological, and Sensory Properties of Gluten-Free Cookie Produced by Flour of Chestnut, Date Seed, and Modified Starch. Wiley.

Chicago Style (17th ed.) Citation

Mohammadi, Mehrdad, Nasim Khorshidian, Mojtaba Yousefi, and Amin Mousavi Khaneghah. Physicochemical, Rheological, and Sensory Properties of Gluten-Free Cookie Produced by Flour of Chestnut, Date Seed, and Modified Starch. Wiley.

MLA (9th ed.) Citation

Mohammadi, Mehrdad, et al. Physicochemical, Rheological, and Sensory Properties of Gluten-Free Cookie Produced by Flour of Chestnut, Date Seed, and Modified Starch. Wiley.