Smuda, S. S., Mohamed, R. M., & Abedelmaksoud, T. G. (2024). Development of gluten-free pasta with chickpeas as a wheat flour substitute and fortified with carob, beetroot, and spinach. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems.
Chicagoスタイル(17版)引用形式Smuda, S. S., R. M. Mohamed, , T. G. Abedelmaksoud. Development of Gluten-free Pasta with Chickpeas as a Wheat Flour Substitute and Fortified with Carob, Beetroot, and Spinach. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems, 2024.
MLA(9版)引用形式Smuda, S. S., et al. Development of Gluten-free Pasta with Chickpeas as a Wheat Flour Substitute and Fortified with Carob, Beetroot, and Spinach. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems, 2024.