Cite
The effect of slight milling on nutritional composition and morphology of quinoa (Chenopodium) grain.
MLA
Wu, Li-Gen, et al. “The Effect of Slight Milling on Nutritional Composition and Morphology of Quinoa (Chenopodium) Grain.” International Journal of Food Engineering, vol. 16, no. 11, Nov. 2020, pp. 1–11. EBSCOhost, https://doi.org/10.1515/ijfe-2019-0371.
APA
Wu, L.-G., Wang, A., Shen, R., & Qu, L. (2020). The effect of slight milling on nutritional composition and morphology of quinoa (Chenopodium) grain. International Journal of Food Engineering, 16(11), 1–11. https://doi.org/10.1515/ijfe-2019-0371
Chicago
Wu, Li-Gen, Anna Wang, Ruilin Shen, and Lingbo Qu. 2020. “The Effect of Slight Milling on Nutritional Composition and Morphology of Quinoa (Chenopodium) Grain.” International Journal of Food Engineering 16 (11): 1–11. doi:10.1515/ijfe-2019-0371.