APA (7th ed.) Citation

Yousif, A., Nhepera, D., & Johnson, S. (2012). Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability. Elsevier.

Chicago Style (17th ed.) Citation

Yousif, A., Dorothy Nhepera, and Stuart Johnson. Influence of Sorghum Flour Addition on Flat Bread in Vitro Starch Digestibility, Antioxidant Capacity and Consumer Acceptability. Elsevier, 2012.

MLA (9th ed.) Citation

Yousif, A., et al. Influence of Sorghum Flour Addition on Flat Bread in Vitro Starch Digestibility, Antioxidant Capacity and Consumer Acceptability. Elsevier, 2012.