APA (7th ed.) Citation

Shabolkina, E. N., Anisimkina, N. V., & Maistrenko, O. А. (2022). The study of biochemical properties of legume flour (peas, soybeans), physical and baking indicators of the dough from mixtures with wheat flour. Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”".

Chicago Style (17th ed.) Citation

Shabolkina, E. N., N. V. Anisimkina, and O. А Maistrenko. The Study of Biochemical Properties of Legume Flour (peas, Soybeans), Physical and Baking Indicators of the Dough from Mixtures with Wheat Flour. Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”", 2022.

MLA (9th ed.) Citation

Shabolkina, E. N., et al. The Study of Biochemical Properties of Legume Flour (peas, Soybeans), Physical and Baking Indicators of the Dough from Mixtures with Wheat Flour. Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”", 2022.