APA (7th ed.) Citation

Shabolkina, E. N., Shevchenko, S. N., & Anisimkina, N. V. (2022). Study results of rheological and baking parameters of dough from wholemeal bioactivated grain of hulless oats mixed with wheat flour. Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”".

Chicago Style (17th ed.) Citation

Shabolkina, E. N., S. N. Shevchenko, and N. V. Anisimkina. Study Results of Rheological and Baking Parameters of Dough from Wholemeal Bioactivated Grain of Hulless Oats Mixed with Wheat Flour. Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”", 2022.

MLA (9th ed.) Citation

Shabolkina, E. N., et al. Study Results of Rheological and Baking Parameters of Dough from Wholemeal Bioactivated Grain of Hulless Oats Mixed with Wheat Flour. Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”", 2022.