Cite
Effect of hot oven and microwave roasting on garden cress (Lepidium sativum) seed flour quality and fatty acid composition, thermal and dielectric properties of extracted oil.
MLA
Mulla, Mehrajfatema, et al. “Effect of Hot Oven and Microwave Roasting on Garden Cress (Lepidium Sativum) Seed Flour Quality and Fatty Acid Composition, Thermal and Dielectric Properties of Extracted Oil.” International Journal of Food Science & Technology, vol. 53, no. 12, Dec. 2018, pp. 2770–76. EBSCOhost, https://doi.org/10.1111/ijfs.13889.
APA
Mulla, M., Ahmed, J., & Al, S. T. (2018). Effect of hot oven and microwave roasting on garden cress (Lepidium sativum) seed flour quality and fatty acid composition, thermal and dielectric properties of extracted oil. International Journal of Food Science & Technology, 53(12), 2770–2776. https://doi.org/10.1111/ijfs.13889
Chicago
Mulla, Mehrajfatema, Jasim Ahmed, and Sharrah, Tahani Al. 2018. “Effect of Hot Oven and Microwave Roasting on Garden Cress (Lepidium Sativum) Seed Flour Quality and Fatty Acid Composition, Thermal and Dielectric Properties of Extracted Oil.” International Journal of Food Science & Technology 53 (12): 2770–76. doi:10.1111/ijfs.13889.