APA (7th ed.) Citation

Borsuk, Y., & Arntfield, S. (2011). Incorporation of pulse flours with coarse and fine particle size milled from green lentils (Lens culinars), yellow peas (Pisum sativum L.), navy beans (Phaselous vulgaris L.), and pinto beans (Phaselous vulgari L.) into baked products.

Chicago Style (17th ed.) Citation

Borsuk, Yulia, and Susan Arntfield. Incorporation of Pulse Flours with Coarse and Fine Particle Size Milled from Green Lentils (Lens Culinars), Yellow Peas (Pisum Sativum L.), Navy Beans (Phaselous Vulgaris L.), and Pinto Beans (Phaselous Vulgari L.) into Baked Products. 2011.

MLA (8th ed.) Citation

Borsuk, Yulia, and Susan Arntfield. Incorporation of Pulse Flours with Coarse and Fine Particle Size Milled from Green Lentils (Lens Culinars), Yellow Peas (Pisum Sativum L.), Navy Beans (Phaselous Vulgaris L.), and Pinto Beans (Phaselous Vulgari L.) into Baked Products. 2011.