PubAg

Main content area

MLA

Majzoobi, Mahsa, Aida Raiss Jalali, and Asgar Farahnaky. "Impact of Whole Oat Flour On Dough Properties and Quality of Fresh and Stored Part‐baked Bread." Journal of food quality, v. 39,.6 pp. 620-626. doi: 10.1111/jfq.12237

APA

Majzoobi, M., Raiss Jalali, A., & Farahnaky, A. (2016). Impact of Whole Oat Flour on Dough Properties and Quality of Fresh and Stored Part‐Baked Bread. Journal of food quality, 39, 620-626. doi: 10.1111/jfq.12237

Chicago

Majzoobi, Mahsa, Aida Raiss Jalali, and Asgar Farahnaky. "Impact of Whole Oat Flour on Dough Properties and Quality of Fresh and Stored Part‐Baked Bread" Journal of food quality 39, no. 6 (2016): 620-626. doi: 10.1111/jfq.12237