APA (7th ed.) Citation

Alshehry, G., Algarni, E., Aljumayi, H., Algheshairy, R. M., & Alharbi, H. F. Development and Characterization of Multigrain Pan Bread Prepared Using Quinoa, Lupin, and Fenugreek Seeds with Yellow Maize as a Gluten-Free Diet. Wiley.

Chicago Style (17th ed.) Citation

Alshehry, Garsa, Eman Algarni, Huda Aljumayi, Reham M. Algheshairy, and Hend F. Alharbi. Development and Characterization of Multigrain Pan Bread Prepared Using Quinoa, Lupin, and Fenugreek Seeds with Yellow Maize as a Gluten-Free Diet. Wiley.

MLA (9th ed.) Citation

Alshehry, Garsa, et al. Development and Characterization of Multigrain Pan Bread Prepared Using Quinoa, Lupin, and Fenugreek Seeds with Yellow Maize as a Gluten-Free Diet. Wiley.