APA (7th ed.) Citation

Behzad, N., Mortazavi, S. A., Razavi, S. M., Tehrani, M. M., & Karim, R. (2009). Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using a mixture design approach. Informa Healthcare.

Chicago Style (17th ed.) Citation

Behzad, Nasehi, Syed Ali Mortazavi, Syed Mohamadali Razavi, Mostafa Mazaher Tehrani, and Roselina Karim. Effects of Processing Variables and Full Fat Soy Flour on Nutritional and Sensory Properties of Spaghetti Using a Mixture Design Approach. Informa Healthcare, 2009.

MLA (9th ed.) Citation

Behzad, Nasehi, et al. Effects of Processing Variables and Full Fat Soy Flour on Nutritional and Sensory Properties of Spaghetti Using a Mixture Design Approach. Informa Healthcare, 2009.