B, R. M., B, Z. D., Ž, K. T., & Lj, B. M. (2025). Effects of buckwheat and millet flour addition on the antioxidant potential of wheat flour and rheological properties of the dough. Association of Chemical Engineers of Serbia.
Chicago Style (17th ed.) CitationB, Rakin Marica, Zarić Danica B, Krunić Tanja Ž, and Bulatović Maja Lj. Effects of Buckwheat and Millet Flour Addition on the Antioxidant Potential of Wheat Flour and Rheological Properties of the Dough. Association of Chemical Engineers of Serbia, 2025.
MLA (9th ed.) CitationB, Rakin Marica, et al. Effects of Buckwheat and Millet Flour Addition on the Antioxidant Potential of Wheat Flour and Rheological Properties of the Dough. Association of Chemical Engineers of Serbia, 2025.
Warning: These citations may not always be 100% accurate.