APA (7th ed.) Citation

Tlay, R. H., Abdul-Abbas, S. J., El-Maksoud, A. А., Altemimi, A. B., & Abedelmaksoud, T. G. Functional biscuits enriched with potato peel powder: Physical, chemical, rheological, and antioxidants properties. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems.

Chicago Style (17th ed.) Citation

Tlay, R. H., S. J. Abdul-Abbas, A.А. А El-Maksoud, A. B. Altemimi, and T. G. Abedelmaksoud. Functional Biscuits Enriched with Potato Peel Powder: Physical, Chemical, Rheological, and Antioxidants Properties. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems.

MLA (9th ed.) Citation

Tlay, R. H., et al. Functional Biscuits Enriched with Potato Peel Powder: Physical, Chemical, Rheological, and Antioxidants Properties. Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems.