APA (7th ed.) Citation

Obayomi, O. V., Olaniran, A. F., & Owa, S. O. Influence of malting and fermentation on the nutritional composition, thermal stability, structural and physicochemical properties of a gluten-free flour blend of Digitaria exilis (Fonio) and date fruits. Elsevier.

Chicago Style (17th ed.) Citation

Obayomi, Oluwatobi Victoria, Abiola Folakemi Olaniran, and Stephen Olugbemiga Owa. Influence of Malting and Fermentation on the Nutritional Composition, Thermal Stability, Structural and Physicochemical Properties of a Gluten-free Flour Blend of Digitaria Exilis (Fonio) and Date Fruits. Elsevier.

MLA (9th ed.) Citation

Obayomi, Oluwatobi Victoria, et al. Influence of Malting and Fermentation on the Nutritional Composition, Thermal Stability, Structural and Physicochemical Properties of a Gluten-free Flour Blend of Digitaria Exilis (Fonio) and Date Fruits. Elsevier.