Weerarathna, A., & Wansapala, M. A. J. Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods. University of Zagreb Faculty of Food Technology and Biotechnology.
Chicago Style (17th ed.) CitationWeerarathna, Amani, and Matara Arahchige Jagath Wansapala. Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods. University of Zagreb Faculty of Food Technology and Biotechnology.
MLA (9th ed.) CitationWeerarathna, Amani, and Matara Arahchige Jagath Wansapala. Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods. University of Zagreb Faculty of Food Technology and Biotechnology.
Warning: These citations may not always be 100% accurate.