Jayasena, V., & Nasar-Abbas, S. (2011). Effect of lupin flour incorporation on the physical and sensory quality of pasta. Department of Agriculture and the Grains Research & Development Corporation.
Chicago Style (17th ed.) CitationJayasena, Vijay, and Syed Nasar-Abbas. Effect of Lupin Flour Incorporation on the Physical and Sensory Quality of Pasta. Department of Agriculture and the Grains Research & Development Corporation, 2011.
MLA (9th ed.) CitationJayasena, Vijay, and Syed Nasar-Abbas. Effect of Lupin Flour Incorporation on the Physical and Sensory Quality of Pasta. Department of Agriculture and the Grains Research & Development Corporation, 2011.
Warning: These citations may not always be 100% accurate.