Sorghum Flour Application in Bread: Technological Challenges and Opportunities.

MLA

Ari Akin, Pervin, et al. “Sorghum Flour Application in Bread: Technological Challenges and Opportunities.” Foods (Basel, Switzerland), vol. 11, no. 16, Aug. 2022. EBSCOhost, https://doi.org/10.3390/foods11162466.

APA

Ari Akin, P., Demirkesen, I., Bean, S. R., Aramouni, F., & Boyaci, I. H. (2022). Sorghum Flour Application in Bread: Technological Challenges and Opportunities. Foods (Basel, Switzerland), 11(16). https://doi.org/10.3390/foods11162466

Chicago

Ari Akin, Pervin, Ilkem Demirkesen, Scott R Bean, Fadi Aramouni, and Ismail Hakkı Boyaci. 2022. “Sorghum Flour Application in Bread: Technological Challenges and Opportunities.” Foods (Basel, Switzerland) 11 (16). doi:10.3390/foods11162466.