Adimas, Z. T., Alemayehu, A. J., & Abera, B. D. The effect of blending ratio and baking temperature on the physicochemical and sensory properties of biscuit from wheat and ground nut flour. Elsevier.
Chicago Style (17th ed.) CitationAdimas, Zemenu Tadesse, Aderaye Jembere Alemayehu, and Biresaw Demelash Abera. The Effect of Blending Ratio and Baking Temperature on the Physicochemical and Sensory Properties of Biscuit from Wheat and Ground Nut Flour. Elsevier.
MLA (9th ed.) CitationAdimas, Zemenu Tadesse, et al. The Effect of Blending Ratio and Baking Temperature on the Physicochemical and Sensory Properties of Biscuit from Wheat and Ground Nut Flour. Elsevier.
Warning: These citations may not always be 100% accurate.