APA (7th ed.) Citation

Khan, I., Yousif, A., Johnson, S., & Gamlath, S. (2013). Effect of Sorghum Flour Addition on Resistant Starch Content, Phenolic Profile and Antioxidant Capacity of Durum Wheat Pasta. Elsevier.

Chicago Style (17th ed.) Citation

Khan, I., A. Yousif, Stuart Johnson, and S. Gamlath. Effect of Sorghum Flour Addition on Resistant Starch Content, Phenolic Profile and Antioxidant Capacity of Durum Wheat Pasta. Elsevier, 2013.

MLA (9th ed.) Citation

Khan, I., et al. Effect of Sorghum Flour Addition on Resistant Starch Content, Phenolic Profile and Antioxidant Capacity of Durum Wheat Pasta. Elsevier, 2013.