APA (7th ed.) Citation

Nikola, M., Miroslav, H., Tamara, D., Mladenka, P., & Jelena, T. Faba bean flour and protein isolate as partial substitutes in wheat-triticale bread: Technological and sensory properties. Institute for Food Technology, Novi Sad.

Chicago Style (17th ed.) Citation

Nikola, Maravić, Hadnađev Miroslav, Dapčević-Hadnađev Tamara, Pestorić Mladenka, and Tomić Jelena. Faba Bean Flour and Protein Isolate as Partial Substitutes in Wheat-triticale Bread: Technological and Sensory Properties. Institute for Food Technology, Novi Sad.

MLA (9th ed.) Citation

Nikola, Maravić, et al. Faba Bean Flour and Protein Isolate as Partial Substitutes in Wheat-triticale Bread: Technological and Sensory Properties. Institute for Food Technology, Novi Sad.