Cite
Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat ( Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water Extracts.
MLA
Carrubba, Alessandra, et al. “Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat ( Triticum Turgidum L Subsp. Durum Desf.) after Field Treatment with Plant Water Extracts.” Journal of Food Science (John Wiley & Sons, Inc.), vol. 81, no. 9, Sept. 2016, pp. C2158–66. EBSCOhost, https://doi.org/10.1111/1750-3841.13400.
APA
Carrubba, A., Comparato, A., Labruzzo, A., Muccilli, S., Giannone, V., & Spina, A. (2016). Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat ( Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water Extracts. Journal of Food Science (John Wiley & Sons, Inc.), 81(9), C2158–C2166. https://doi.org/10.1111/1750-3841.13400
Chicago
Carrubba, Alessandra, Andrea Comparato, Andrea Labruzzo, Serena Muccilli, Virgilio Giannone, and Alfio Spina. 2016. “Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat ( Triticum Turgidum L Subsp. Durum Desf.) after Field Treatment with Plant Water Extracts.” Journal of Food Science (John Wiley & Sons, Inc.) 81 (9): C2158–66. doi:10.1111/1750-3841.13400.