Rheological properties of wheat flour with different extraction rate.

MLA

Moradi, V., et al. “Rheological Properties of Wheat Flour with Different Extraction Rate.” International Food Research Journal, vol. 23, no. 3, Aug. 2016, pp. 1056–61. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edb&AN=115128061&authtype=sso&custid=ns315887.

APA

Moradi, V., Khaneghah, A. M., Fallah, A., & Akbarirad, H. (2016). Rheological properties of wheat flour with different extraction rate. International Food Research Journal, 23(3), 1056–1061.

Chicago

Moradi, V., A. Mousavi Khaneghah, A. Fallah, and H. Akbarirad. 2016. “Rheological Properties of Wheat Flour with Different Extraction Rate.” International Food Research Journal 23 (3): 1056–61. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edb&AN=115128061&authtype=sso&custid=ns315887.