APA (7th ed.) Citation

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 Style (17th ed.) Citation

Smuda, S. S., R. M. Mohamed, and 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 (9th ed.) Citation

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.