APA (7th ed.) Citation

Secchi, N., Fadda, C., Pinna, I., Caro, A. D., Conte, P., Piga, A., . . . Catzeddu, P. Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder. Wiley.

Chicago Style (17th ed.) Citation

Secchi, Nicola, Costantino Fadda, Ivo Pinna, Alessandra Del Caro, Paola Conte, Antonio Piga, Simonetta Fois, and Pasquale Catzeddu. Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder. Wiley.

MLA (9th ed.) Citation

Secchi, Nicola, et al. Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder. Wiley.