Ardeshir, A., Fazeli, F., Khorshidian, N., & Mohammadi, M. Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder. Wiley.
Chicago Style (17th ed.) CitationArdeshir, Anita, Fatemeh Fazeli, Nasim Khorshidian, and Mehrdad Mohammadi. Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder. Wiley.
MLA (9th ed.) CitationArdeshir, Anita, et al. Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder. Wiley.
Warning: These citations may not always be 100% accurate.