Wang, J., Chen, G., Li, Y., & Wu, Z. Effects of phenolic compounds from sorghum bran, grape seed and green tea on dough rheology and bread quality in reduced-salt formulations. Elsevier.
Chicago Style (17th ed.) CitationWang, Jinrong, Gengjun Chen, Yonghui Li, and Zijian Wu. Effects of Phenolic Compounds from Sorghum Bran, Grape Seed and Green Tea on Dough Rheology and Bread Quality in Reduced-salt Formulations. Elsevier.
MLA (9th ed.) CitationWang, Jinrong, et al. Effects of Phenolic Compounds from Sorghum Bran, Grape Seed and Green Tea on Dough Rheology and Bread Quality in Reduced-salt Formulations. Elsevier.
Warning: These citations may not always be 100% accurate.