Alsuhaibani, A. M., & Alshawi, A. H. Effect of the Addition of Different Levels of Chard on the Dough Properties and Physicochemical and Sensory Characteristics of Pan Breads. Wiley.
Chicago Style (17th ed.) CitationAlsuhaibani, Amnah Mohammed, and Amal Hassan Alshawi. Effect of the Addition of Different Levels of Chard on the Dough Properties and Physicochemical and Sensory Characteristics of Pan Breads. Wiley.
MLA (9th ed.) CitationAlsuhaibani, Amnah Mohammed, and Amal Hassan Alshawi. Effect of the Addition of Different Levels of Chard on the Dough Properties and Physicochemical and Sensory Characteristics of Pan Breads. Wiley.
Warning: These citations may not always be 100% accurate.