APA (7th ed.) Citation

Moradnia, M., Arianfar, A., Sani, A. M., & Sheikholeslami, Z. Improving the Nutritional Properties and Reducing the Oil Absorption of Donut Using Saponinized Quinoa Flour. Ferdowsi University of Mashhad.

Chicago Style (17th ed.) Citation

Moradnia, Mahtab, Akram Arianfar, Ali Mohamadi Sani, and Zahra Sheikholeslami. Improving the Nutritional Properties and Reducing the Oil Absorption of Donut Using Saponinized Quinoa Flour. Ferdowsi University of Mashhad.

MLA (9th ed.) Citation

Moradnia, Mahtab, et al. Improving the Nutritional Properties and Reducing the Oil Absorption of Donut Using Saponinized Quinoa Flour. Ferdowsi University of Mashhad.