APA (7th ed.) Citation

Zafar, T. A., Aldughpassi, A., Al-Mussallam, A., & Al-Othman, A. Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread. Wiley.

Chicago Style (17th ed.) Citation

Zafar, Tasleem A., Ahmed Aldughpassi, Abdulwahab Al-Mussallam, and Amani Al-Othman. Microstructure of Whole Wheat Versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread. Wiley.

MLA (9th ed.) Citation

Zafar, Tasleem A., et al. Microstructure of Whole Wheat Versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread. Wiley.