APA (7th ed.) Citation

Liaquat, A., Ashraf, H., Ahsan, M., Ul-Haq, I., Mugabi, R., Alsulami, T., & Nayik, G. A. Enzymatic influence on dough rheology and cookie quality: Protease and lipase as functional modifiers. Taylor & Francis Group.

Chicago Style (17th ed.) Citation

Liaquat, Anum, Humaira Ashraf, Mehak Ahsan, Iahtisham- Ul-Haq, Robert Mugabi, Tawfiq Alsulami, and Gulzar Ahmad Nayik. Enzymatic Influence on Dough Rheology and Cookie Quality: Protease and Lipase as Functional Modifiers. Taylor & Francis Group.

MLA (9th ed.) Citation

Liaquat, Anum, et al. Enzymatic Influence on Dough Rheology and Cookie Quality: Protease and Lipase as Functional Modifiers. Taylor & Francis Group.