Cite
Fortification of wheat white bread: assessing the suitability of Beta vulgaris trough technological, nutritional, and sensory evaluation.
MLA
Issaoui, Manel, et al. “Fortification of Wheat White Bread: Assessing the Suitability of Beta Vulgaris Trough Technological, Nutritional, and Sensory Evaluation.” International Journal of Food Science & Technology, Aug. 2024, p. 1. EBSCOhost, https://doi.org/10.1111/ijfs.17396.
APA
Issaoui, M., Oueslati, S., Flamini, G., Delgado, A. M., & Romano, A. (2024). Fortification of wheat white bread: assessing the suitability of Beta vulgaris trough technological, nutritional, and sensory evaluation. International Journal of Food Science & Technology, 1. https://doi.org/10.1111/ijfs.17396
Chicago
Issaoui, Manel, Samia Oueslati, Guido Flamini, Amélia M. Delgado, and Anabela Romano. 2024. “Fortification of Wheat White Bread: Assessing the Suitability of Beta Vulgaris Trough Technological, Nutritional, and Sensory Evaluation.” International Journal of Food Science & Technology, August, 1. doi:10.1111/ijfs.17396.