APA (7th ed.) Citation

Chinma, C. E., Ilowefah, M., Shammugasamy, B., Mohammed, M., & Syed Muhammad, S. K. (2015). Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread. Institute of Food Science and Technology.

Chicago Style (17th ed.) Citation

Chinma, Chiemela Enyinnaya, Muna Ilowefah, Balakrishnan Shammugasamy, Makeri Mohammed, and Sharifah Kharidah Syed Muhammad. Effect of Addition of Protein Concentrates from Natural and Yeast Fermented Rice Bran on the Rheological and Technological Properties of Wheat Bread. Institute of Food Science and Technology, 2015.

MLA (9th ed.) Citation

Chinma, Chiemela Enyinnaya, et al. Effect of Addition of Protein Concentrates from Natural and Yeast Fermented Rice Bran on the Rheological and Technological Properties of Wheat Bread. Institute of Food Science and Technology, 2015.