APA (7th ed.) Citation

Bamyar, E., Peighambardoust, S. H., & Ghaziani, M. A. (2025). Bridging agriculture and food: Aqueous ozone treatment optimizes wheat flour chracteristics and dough rheology to enhance bread quality in Iranian cultivars. Elsevier.

Chicago Style (17th ed.) Citation

Bamyar, Elmira, Seyed Hadi Peighambardoust, and Mehrtash Ahsan Ghaziani. Bridging Agriculture and Food: Aqueous Ozone Treatment Optimizes Wheat Flour Chracteristics and Dough Rheology to Enhance Bread Quality in Iranian Cultivars. Elsevier, 2025.

MLA (9th ed.) Citation

Bamyar, Elmira, et al. Bridging Agriculture and Food: Aqueous Ozone Treatment Optimizes Wheat Flour Chracteristics and Dough Rheology to Enhance Bread Quality in Iranian Cultivars. Elsevier, 2025.