APA (7th ed.) Citation

Kovačević, J., Pham, T., & Bechtold, T. Yellowness of Selected Legume Flours as Function of Nutritional Composition, Mineral Content and Total Free Phenolic Content. Wiley.

Chicago Style (17th ed.) Citation

Kovačević, Jelica, Tung Pham, and Thomas Bechtold. Yellowness of Selected Legume Flours as Function of Nutritional Composition, Mineral Content and Total Free Phenolic Content. Wiley.

MLA (9th ed.) Citation

Kovačević, Jelica, et al. Yellowness of Selected Legume Flours as Function of Nutritional Composition, Mineral Content and Total Free Phenolic Content. Wiley.