The role of red pepper on the colour and bioactive properties, polyphenols, minerals and sensory evaluation of the wheat breads enriched with red pepper powder at different concentrations.

MLA

Younis, Mahmoud, et al. “The Role of Red Pepper on the Colour and Bioactive Properties, Polyphenols, Minerals and Sensory Evaluation of the Wheat Breads Enriched with Red Pepper Powder at Different Concentrations.” International Journal of Food Science & Technology, vol. 59, no. 9, Sept. 2024, pp. 6619–27. EBSCOhost, https://doi.org/10.1111/ijfs.17418.

APA

Younis, M., Ahmed, I. A. M., Karrar, E., & Özcan, M. M. (2024). The role of red pepper on the colour and bioactive properties, polyphenols, minerals and sensory evaluation of the wheat breads enriched with red pepper powder at different concentrations. International Journal of Food Science & Technology, 59(9), 6619–6627. https://doi.org/10.1111/ijfs.17418

Chicago

Younis, Mahmoud, Isam Ali Mohamed Ahmed, Emad Karrar, and Mehmet Musa Özcan. 2024. “The Role of Red Pepper on the Colour and Bioactive Properties, Polyphenols, Minerals and Sensory Evaluation of the Wheat Breads Enriched with Red Pepper Powder at Different Concentrations.” International Journal of Food Science & Technology 59 (9): 6619–27. doi:10.1111/ijfs.17418.