APA (7th ed.) Citation

Prisuhina, N. V., Grechishikova, N. A., & Prisuhin, A. V. (2022). HERBAL INGRIDIENTS AS A SOURCE OF ENRICHMENT FOR FLOUR BAKERY PRODUCTS. North-Caucasus Federal University.

Chicago Style (17th ed.) Citation

Prisuhina, N. V., N. A. Grechishikova, and A. V. Prisuhin. HERBAL INGRIDIENTS AS A SOURCE OF ENRICHMENT FOR FLOUR BAKERY PRODUCTS. North-Caucasus Federal University, 2022.

MLA (9th ed.) Citation

Prisuhina, N. V., et al. HERBAL INGRIDIENTS AS A SOURCE OF ENRICHMENT FOR FLOUR BAKERY PRODUCTS. North-Caucasus Federal University, 2022.